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Zucchini Cornbread Casserole

Zucchini cornbread casserole bakes up golden and set, with grated zucchini squeezed dry so the crumb stays tender instead of watery. Corn muffin mix and cream-style corn create a classic cornbread base studded with corn kernels and topped with melted cheddar.
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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
  • 1 box (8.5 oz) corn muffin mix
cream-style corn
  • 1 can (14.75 oz) cream-style corn
frozen corn kernels
  • 1 cup frozen corn kernels thawed
eggs
  • 2 large eggs
sour cream
  • 0.5 cup sour cream
butter
  • 0.25 cup butter melted
shredded cheddar
  • 1.5 cup shredded cheddar divided
green onions
  • 2 green onions sliced
salt
  • 0.5 tsp salt

Equipment

  • 1 sheet pan

Method
 

Prep and assemble
  1. Preheat oven to 350F and grease a 9x9-inch baking dish. This helps the casserole release cleanly after baking.
  2. Whisk the eggs, sour cream, and melted butter until smooth. The mixture should look glossy and evenly combined.
  3. Stir in corn muffin mix, cream-style corn, thawed corn kernels, grated zucchini, 1 cup cheddar, green onions, and salt. Mix until no dry pockets remain and the batter looks thick.
  4. Pour the mixture into the prepared dish and smooth the top. Sprinkle the remaining cheddar evenly over the surface for a melted crust.
Bake and cool
  1. Bake at 350F for 40 to 45 minutes until golden and set in the center. You should see browned edges and a firm center when gently nudged.
  2. Cool for 10 minutes before slicing. This brief rest helps the casserole hold together for clean squares.

Notes

Pro tip: squeeze the grated zucchini very well so the cornbread stays tender instead of soggy. Store covered in the refrigerator up to 3 days; reheat individual portions in the microwave until warmed through. For freezer storage, cool completely, wrap tightly, and freeze up to 2 months; thaw in the fridge overnight and reheat. If you want a lighter option, use reduced-fat cheddar and sour cream—texture stays similar with less richness.