Zucchini Cornbread Casserole: A Comforting & Flavorful Delight That Steals Every Meal

🛒 What You’ll Need: Pantry Staples + Garden Bounty

Grab these cozy ingredients—you probably already have most:

2 cups (about 1 medium) shredded zucchini, not squeezed dry (moisture = tenderness!)

1 cup sweet corn kernels (fresh, frozen, or canned—drained if canned)

1–2 jalapeños, finely diced (seeds removed for mild, kept for heat 🔥)

1 cup (120g) shredded sharp cheddar cheese (plus extra for topping!)

1 cup (120g) cornmeal

1 cup (120g) all-purpose flour

¼ cup (50g) sugar (balances the savory flavors)

4 tsp baking powder (keeps it light and fluffy)

½ tsp salt

1 cup (240ml) whole milk

2 large eggs

⅓ cup (80ml) vegetable oil or melted butter

💡 Pro tip: Use real cheddar—not pre-shredded (it melts smoother!).

🔥 How to Make It: Step-by-Step, Bite-by-Bite

Let’s cook this like we’re honoring summer on a plate—one golden spoonful at a time.

Step 1: Preheat & Prep

Preheat oven to 400°F (200°C).

Grease a 9×9-inch baking dish or 2-quart casserole dish.

Step 2: Mix Dry Ingredients

In a large bowl: