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Zucchini Cornbread Casserole

Zucchini cornbread casserole with golden, set-in-the-center crumb studded with grated zucchini and sweet corn, finished with melted cheddar. Mix-and-bake convenience with a tender casserole texture and a crisp, cheesy 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: 410
Ingredients Equipment Method Notes

Ingredients
  

Casserole base
  • 2 zucchini Grated and squeezed dry.
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (14.75 oz) cream-style corn
  • 1 cup frozen corn kernels Thawed.
  • 2 eggs Large.
  • 0.5 cup sour cream
  • 0.25 cup butter Melted.
  • 1 cup shredded cheddar Divided; 1 cup for mixing and the rest for topping.
  • 0.5 tsp salt
  • 2 green onions Sliced.

Equipment

  • 1 sheet pan

Method
 

Prep and preheat
  1. Preheat oven to 350F and grease a 9x9-inch baking dish.
  2. Let the grated zucchini drain and squeeze it dry so the casserole won’t turn watery.
Mix the batter
  1. Whisk eggs, sour cream, and melted butter until smooth and evenly combined.
  2. Stir in corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt until no dry pockets remain.
Bake
  1. Pour the mixture into the greased dish and spread it evenly, then top with the remaining cheddar.
  2. Bake 40-45 minutes at 350F until golden and set in the center, with melted cheese on top.
Cool and serve
  1. Cool 10 minutes before slicing so the cornbread casserole holds its shape.

Notes

For the best texture, squeeze the grated zucchini very dry and use thawed corn so the bake stays set. Refrigerate leftovers in a covered container for up to 4 days; reheat individual portions in the oven or microwave. Freezing: yes, freeze for up to 2 months and thaw overnight in the fridge before reheating. Dietary swap: for gluten-free, use a gluten-free corn muffin mix (same 8.5 oz box size).