"A delightful twist on classic cornbread, this casserole combines fresh zucchini, sweet corn, and a touch of cheese for a moist, flavorful dish. Perfect as a side or a vegetarian main course!"
Ingredients
1 cup zucchini, grated (about 1 medium zucchini)
1 box (8.5 oz) cornbread mix(e.g., Jiffy)
1/2 cup sour cream
1/3 cup milk
2 large eggs
1/2 cup shredded cheddar cheese
1/2 cup corn kernels(fresh, frozen, or canned)
2 tablespoons butter, melted
1/4 teaspoon garlic powder(optional)
1/4 teaspoon paprika(optional)
Salt and black pepper, to taste
Instructions
Step 1: Preheat the Oven
Preheat your oven to 375°F (190°C).
Grease a 9x9-inch baking dish or similar-sized casserole dish.
Step 2: Prepare the Zucchini
Grate the zucchini and place it in a clean kitchen towel or paper towels. Squeeze out the excess moisture to prevent the casserole from becoming soggy.
