Whenever I make this recipe, I always prepare extra for second helpings

3 1/2 cups grated zucchini, thoroughly squeezed
16 ounces cheddar cheese, shredded and separated
1 cup thawed frozen corn kernels
1 onion, finely chopped
2 eggs
1 teaspoon each of garlic powder and cumin
Salt and pepper to taste
1 box (8.5 ounces) cornbread mix
Optional:
1 jalapeño pepper, finely diced (seeds removed for milder taste, if desired)
Instructions:
1. Preheat the oven to 350°F and grease a 8×8-inch baking dish.
2. In a large mixing bowl, combine the grated zucchini, chopped onion, half of the shredded cheddar cheese, thawed corn kernels, diced jalapeño pepper (if using), eggs, garlic powder, cumin, salt, and black pepper. Mix well to combine.
3. Gradually add the cornbread mix to the zucchini mixture, stirring until just combined. Avoid overmixing.
4. Pour the batter into the prepared baking dish and spread it evenly.
Sprinkle the remaining shredded cheddar cheese over the top of the casserole.
5. Bake in the preheated oven for 50 minutes, or until the cornbread is golden brown and cooked through. You can insert a toothpick into the center to check for doneness; if it comes out clean, the casserole is ready.
6. Remove the casserole from the oven and let it cool for a few minutes before serving.
7. Serve warm as a side dish or a main course. Enjoy!
This Zucchini Cornbread Casserole is a delightful twist on traditional cornbread, showcasing the versatility of zucchini in a comforting and wholesome dish. Whether you serve it as a side dish for barbecues or as a main course with a fresh salad, this casserole is sure to impress. So go ahead, save this recipe and let your taste buds experience the joy of this delectable creation.