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Zucchini Cornbread Casserole

Zucchini cornbread casserole with creamed corn and corn muffin mix for a tender, golden, sliceable center. Grated zucchini is squeezed dry so the baked top stays crisp and the casserole sets cleanly with melted cheddar.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 2 medium 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 large eggs
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 the oven to 350F and grease a 9x9-inch baking dish. Move the dish to the side so it’s ready for the batter.
  2. Whisk the eggs, sour cream, and melted butter until smooth. The mixture should look glossy and fully combined.
  3. Stir in the corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt. Mix just until no dry pockets remain, and the zucchini is evenly distributed.
  4. Pour the mixture into the prepared dish and spread it into an even layer. Sprinkle the remaining cheddar over the top for a melty crust.
Bake and serve
  1. Bake at 350F for 40 to 45 minutes, until golden and set in the center. A knife inserted in the middle should come out mostly clean.
  2. Cool for 10 minutes before slicing. The casserole will firm up so the pieces hold their shape.

Notes

Pro tip: squeeze the grated zucchini very dry (or press in a clean kitchen towel) so the casserole bakes up thick instead of watery. Store leftovers in an airtight container in the refrigerator for up to 4 days; reheat in a 325F oven until warmed through. Freeze for up to 2 months—thaw overnight in the fridge before reheating. For a lower-fat option, use low-fat sour cream and reduced-fat cheddar without changing the bake time.