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Zucchini Cornbread Casserole

Zucchini cornbread casserole with sweet corn, grated zucchini, and a golden, set center baked at 350°F. Melted cheddar on top creates a savory, crisp finish.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 8 servings
Course: Side Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 2 zucchini grated and squeezed dry
Corn muffin mix
  • 1 box (8.5 oz) corn muffin mix
Cream-style corn
  • 1 can (14.75 oz) cream-style corn
Frozen corn kernels
  • 1 cup frozen corn kernels thawed
Eggs
  • 2 eggs large
Sour cream
  • 0.5 cup sour cream
Butter
  • 0.25 cup butter melted
Shredded cheddar
  • 1.5 cup shredded cheddar divided
Green onions
  • 2 green onions sliced
Salt
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat oven to 350°F, then grease a 9x9-inch baking dish. The dish should be lightly coated so the casserole releases cleanly.
  2. Whisk eggs, sour cream, and melted butter until smooth and combined. Look for a uniform mixture with no streaks of sour cream.
  3. Stir in corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt. Mix just until evenly moistened and studded with zucchini and corn.
  4. Pour the batter into the prepared dish, then spread it evenly. Press the surface lightly so it bakes into an even layer.
  5. Top with the remaining cheddar. Aim for a fairly even layer so it melts into a golden surface.
Bake and slice
  1. Bake at 350°F for 40-45 minutes until golden and set in the center. You should see browned edges and the middle should no longer jiggle.
  2. Cool for 10 minutes before slicing. This helps the cornbread set so clean squares hold together.

Notes

For the best texture, squeeze the grated zucchini very well so the casserole isn’t watery. Refrigerate leftovers in an airtight container for up to 4 days; reheat in the oven at 325°F until warmed through. Freezing is not recommended because the zucchini can soften and weep after thawing. To make it vegetarian, keep the recipe as written (it already fits), or for a lower-fat option use reduced-fat sour cream and cheddar.