Description
A comforting, cheesy twist on classic cornbread—packed with tender zucchini, sweet corn, and a savory crumb topping. Perfect as a side dish or hearty vegetarian main.
Ingredients
1 cup yellow cornmeal
¾ cup all-purpose flour
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon paprika (optional)
2 large eggs
1 cup buttermilk (or plain yogurt + milk)
2 tablespoons melted butter
1 cup shredded sharp cheddar cheese
1 cup fresh or frozen corn kernels
1 medium zucchini, grated and squeezed dry (about 1 cup)
For the crumb topping:
¼ cup melted butter
⅓ cup panko breadcrumbs or crushed crackers
2 tablespoons shredded cheddar cheese
Pinch of paprika or chili powder
Instructions
- Preheat oven to 375°F (190°C). Grease an 8×8-inch baking dish.
- In a large bowl, whisk together cornmeal, flour, baking powder, baking soda, salt, pepper, and paprika.
- In another bowl, whisk eggs, buttermilk, and melted butter until smooth. Stir in cheddar, corn, and zucchini.
- Pour wet mixture into dry and fold until just combined. Spread batter in prepared pan.
- Mix topping ingredients and sprinkle over casserole.
- Bake for 25–30 minutes until set and golden. Broil for 1–2 minutes if needed.
- Cool for 5–10 minutes before slicing and serving.
Notes
Add jalapeño or chili powder for heat.
Use fresh herbs like thyme or chives for added flavor.
Make gluten-free with 1:1 GF flour and GF breadcrumbs.
Top with salsa or guacamole for a fun twist.
Add cooked sausage or chicken for extra protein.
- Prep Time: 10 minutes
- Cook Time: 25–30 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 square
- Calories: 230
- Sugar: 2g
- Sodium: 340mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 55mg
