🌽 Zucchini Cornbread Casserole

Serves 6–8

🥄 Ingredients

• 2 cups shredded zucchini (about 2 medium)

• 1 cup frozen or fresh corn (optional but delicious)

• 1 box (8.5 oz) cornbread mix (like Jiffy)

• 1 cup shredded cheddar cheese

• ½ cup sour cream

• ¼ cup melted butter

• 2 large eggs

• ½ tsp garlic powder

• ½ tsp salt (if needed)

• ¼ tsp black pepper

• 2 tbsp chopped green onions (optional)

🔪 Instructions

1️⃣ Prep

Preheat oven to 350°F (175°C).
Grease a 9×9-inch baking dish.

2️⃣ Prep zucchini

Shred zucchini and squeeze out excess moisture using a clean towel or paper towels.
(This keeps the casserole from getting soggy.)

3️⃣ Mix

In a large bowl combine:

• Cornbread mix

• Eggs

• Sour cream

• Melted butter

• Garlic powder, salt, and pepper

Fold in:

• Zucchini

• Corn

• Cheese

• Green onions

Do not overmix.

4️⃣ Bake

Spread evenly into prepared dish.
Bake 35–45 minutes until golden and set in the center.

5️⃣ Cool & Serve

Let rest 10 minutes before slicing.

🧈 Optional Add-Ins

• Crumbled cooked bacon

• Diced jalapeños (for heat)

• Pepper jack instead of cheddar

• A drizzle of honey before serving

💡 Pro Tips

• Want it richer? Add 2 tbsp cream cheese.

• For a crispier top, sprinkle extra cheese during last 10 minutes.

• Make it a meal by adding cooked shredded chicken.

If you’d like, I can give you a Southern-style from-scratch (no box mix) version too.