Tuesday, September 26, 2023

Zucchini Cornbread Casserole

 
It is officially fall; can you believe it? I don’t know about you, but I find the passage of time to be rather shocking. At any rate, it’s best to enjoy every day as well as we can, and that includes good food. I made a big pot of chili over the weekend, and wanted to have something to serve alongside. I wanted a side dish, and yet not a side dish, something more like bread, but not. Tall order, no? Enter the Zucchini Cornbread Casserole! This came as a result of my having purchased a zucchini, forgotten why, and then desperately trying to use it before it got slick. Some things, it would seem, work out just fine.
Zucchini Cornbread Casserole

 2 large eggs

1 t. garlic powder

1 t. cumin

1 t. kosher salt

1/4 t. freshly ground black pepper

1 large zucchini, grated, not drained

1 large Melissa’s shallot, diced

1 Melissa’s pickled jalapeño, diced, seeds removed

1 14.25-oz. can corn, drained

1 15-oz. box Famous Dave’s Original Recipe cornbread mix

1 c. shredded cheddar cheese

1 c. shredded Monterey Jack cheese

 Preheat oven to 350°. Spray an 8” x 8” glass baking dish with PAM; set aside.

 In a large mixing bowl whisk together eggs and seasonings. Stir in zucchini, shallot, jalapeño, corn, cornbread mix, and the cheddar cheese. Blend thoroughly to moisten all ingredients, but do not over mix. Turn out into prepared baking, smooth top, dish and top with the shredded Monterey Jack cheese. Bake for 50-55 minutes until the top is golden.

 Serve with soup, stew, chili, or devour it all on its own.  It’s great with a drizzle of hot honey.

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2 comments:

  1. Your zucchini cornbread looks delicious and a perfect complement for your chili! I love the way your explain why you made your recipes- Interesting! Also your advice is perfect," it’s best to enjoy every day as well as we can, and that includes good food." - works for me!! Have a good day

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  2. This twist on cornbread casserole looks wonderful! I'm going to try it this way for a change.

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