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Zucchini Cornbread Casserole

Zucchini cornbread casserole with golden, tender cornbread baked in a 9x9 dish. Grated zucchini squeezed dry and sweet corn fold in for a moist bake with melted cheddar on top.
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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: 360
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 2 medium zucchini, grated and squeezed dry
Corn muffin mix
  • 1 box (8.5 ounces) corn muffin mix
Cream-style corn
  • 1 can (14.75 ounces) 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 combine
  1. Preheat the oven to 350F and grease a 9x9-inch baking dish.
  2. Whisk the eggs, sour cream, and melted butter until smooth.
  3. Stir in the corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt.
Bake
  1. Pour the batter into the dish and top with the remaining cheddar.
  2. Bake for 40-45 minutes, until golden and set in the center, with the surface visibly browned.
Finish
  1. Cool for 10 minutes before slicing so the cornbread holds together.

Notes

For the best texture, squeeze the grated zucchini until it’s dry—excess moisture can keep the center from setting. Store covered in the refrigerator up to 3 days; reheat individual portions in the oven or microwave. This freezes well for up to 2 months; thaw overnight in the fridge and reheat until hot. To make it gluten-free, use a gluten-free corn muffin mix (swap 1:1) and keep the rest unchanged.