Ingredients:
3 1/2 cups shredded zucchini, well drained
1 white onion, diced
16 ounces shredded cheddar cheese, divided
1 cup frozen corn, thawed
1 jalapeño, diced (de-seed for a milder spice)
2 eggs
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon salt
½ teaspoon black pepper
1 (8.5 oz) box corn muffin mix
Method:
Preheat Your Canvas:
Preheat the oven to 350 degrees F.
Lightly grease an 8x8 inch baking dish.
Combine & Mix:
In a generous bowl, mingle together the zucchini, onion, half of the cheese, corn, jalapeño, eggs, and your array of spices.
Gradually integrate the corn muffin mix until fully harmonized.
Assemble & Bake:
Gracefully transfer the mixture into your prepared baking dish, and crown it with the remaining cheese.
Bake for 50-55 minutes, or until the center has settled and the top glistens a delectable golden.
Serve warm and let each bite of the Cheesy Zucchini Cornbread Casserole envelop you in a cozy embrace of wholesome goodness and vibrant flavors – truly a standing ovation in every bite!
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