ADVERTISEMENT
Cornbread is a beloved staple in many households, offering a warm and comforting side dish that pairs perfectly with a variety of meals. But what if you could elevate this classic dish by adding a hearty dose of vegetables and bold flavors? Enter the Zucchini Cornbread Casserole, a dish that not only satisfies your cornbread cravings but also adds a nutritious punch to your plate. Packed with shredded zucchini, sweet corn, and a hint of spicy jalapeño, this casserole is both delicious and nourishing.
Ingredients You’ll Need
To make this flavorful Zucchini Cornbread Casserole, you’ll need the following ingredients:
| Ingredient | Quantity |
|---|---|
| Zucchini, drained and shredded | 3 1/2 cups |
| Cheddar cheese, shredded | 16 ounces (divided) |
| White onion, diced | 1 medium |
| Frozen corn, thawed | 1 cup |
| Jalapeño, chopped | 1 (seeds removed for milder flavor, if desired) |
| Eggs | 2 large |
| Garlic powder | 1.5 milligrams |
| Cumin | 2 teaspoons |
| Black pepper | 1/2 teaspoon |
| Salt | 1 teaspoon |
| Corn muffin mix (8.5 oz box) | 1 box |
Step-by-Step Guide to Making Zucchini Cornbread Casserole
1. Preheat Your Oven
see continuation on next page
For Complete Cooking STEPS Please Head On Over To Next Page Or Open button (>) and don’t forget to SHARE with your Facebook friends
ADVERTISEMENT
