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Zucchini Cornbread Casserole

Zucchini cornbread casserole is a classic American side baked until golden and set, with grated zucchini, sweet corn, and melty cheddar on top. The batter comes together quickly with corn muffin mix for a tender, sliceable casserole texture.
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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: 330
Ingredients Equipment Method Notes

Ingredients
  

Zucchini
  • 2 zucchini grated and squeezed dry
Corn muffin mix base
  • 1 box (8.5 oz) corn muffin mix
  • 1 can (14.75 oz) cream-style corn
  • 1 cup frozen corn kernels thawed
Binder and dairy
  • 2 eggs large
  • 0.5 cup sour cream
  • 0.25 cup butter melted
Cheddar and seasonings
  • 1.5 cup shredded cheddar divided
  • 2 green onions sliced
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep
  1. Preheat the oven to 350F, then grease a 9x9-inch baking dish (visual cue: lightly greased surface with no puddles).
Mix the batter
  1. Whisk the eggs, sour cream, and melted butter until smooth (visual cue: uniform pale mixture).
  2. Stir in the corn muffin mix, cream-style corn, corn kernels, zucchini, 1 cup cheddar, green onions, and salt until evenly combined (visual cue: thick batter with green zucchini flecks and yellow corn throughout).
Bake
  1. Pour the mixture into the prepared dish and spread it level, then top with the remaining cheddar (visual cue: cheddar layer covers the surface).
  2. Bake for 40-45 minutes at 350F until golden and set in the center (visual cue: edges look browned and the center no longer jiggles).
Serve
  1. Cool for 10 minutes before slicing (visual cue: casserole firms up slightly, making clean cuts possible).

Notes

For best texture, squeeze the grated zucchini very dry so the casserole bakes up tender rather than watery. Refrigerate leftovers in an airtight container up to 3 days; reheat in the oven at 325F until warmed through. Freezing is not recommended because the zucchini can release extra moisture after thawing. For a lower-fat option, use reduced-fat cheddar and light sour cream to keep the flavor while reducing calories.