Whisk together cornmeal, flour, sugar, baking powder, and salt.
Step 3: Add Wet Ingredients
Stir in milk, eggs, and oil until smooth.
Fold in shredded zucchini, corn, jalapeños, and ¾ cup cheddar cheese.
👉 Batter will be thick and chunky—perfect!
Step 4: Bake to Golden Perfection
Pour mixture into prepared dish.
Sprinkle top with extra cheddar cheese.
Bake 25–30 minutes, until:
Top is golden brown
Edges are lightly crisp
A toothpick inserted in center comes out clean
Step 5: Cool & Serve
Let cool 5–10 minutes—this helps it set and makes slicing cleaner.
Cut into squares and serve warm.
Serve alongside grilled chicken, pulled pork, or all by itself with a dollop of sour cream or avocado.
Bonus: Leftovers reheat beautifully in the oven or air fryer (never microwave!).
💡 Pro Tips for Next-Level Success
🌶️ Spice it up: Add a pinch of cayenne or smoked paprika
🧀 Cheese swap: Try pepper jack, Colby, or Monterey Jack
🍽️ Make ahead: Assemble unbaked, cover, refrigerate overnight. Bake before serving (+5 mins)
🥒 Too much zucchini? Squeeze out excess water if you used more than 2 cups
🧊 Freeze it: Cool completely, wrap tightly, freeze up to 3 months. Thaw in fridge before reheating
🎉 Holiday-ready: Serve at Thanksgiving as a veggie-packed alternative to classic cornbread
🍽️ When to Serve These Golden Gems
🍔 BBQs and backyard cookouts
🍂 Fall dinners with roasted meats
🥗 Weeknight meals with a salad
🫶 To someone who says, “I don’t eat casseroles” —watch them ask for seconds
Because once they taste that cheesy-cornbread, zucchini-melt magic?
They’ll be converted.
❤️ Final Thought: Great Food Doesn’t Have to Be Complicated
You don’t need 17 ingredients or a culinary degree to make something magical.
Sometimes, all it takes is:
A garden full of zucchini
A can of corn
And the courage to say: “Today, I’m making it from scratch.”
And when your partner says, “Did you get this from a café?”
Or your kid asks for “one more bite” after dinner…
You’ll know:
You didn’t just make a side dish.
You made love.
