My nana used to make this when I was growing up. It still slaps today! (Page 2 ) | April 21, 2025
Instructions
1. Preheat the Oven
- Grease a 9×9-inch baking dish and set oven temperature to 375°F (190°C).
2. Mix Dry Ingredients (5 minutes)
- In a large bowl, combine cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
3. Mix Wet Ingredients (5 minutes)
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
4. Combine Mixtures (5 minutes)
- Stir the dry ingredients into the wet ingredients until just combined.
- Fold in the shredded zucchini, corn kernels, chopped green onions, and shredded cheddar cheese.
5. Bake (25-30 minutes)
- Transfer the batter to the prepared baking dish and smooth the top.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted in the center comes out clean and the top is golden brown.
6. Cool and Serve (10 minutes)
- After baking, let the casserole cool for 10 minutes before serving. Enjoy!
Tips and Variations
- To make it spicier, add chopped jalapeños or a pinch of cayenne pepper to the batter.
- Substitute mozzarella or a Mexican cheese blend for cheddar if desired.
- For a lower-carb version, use almond flour instead of all-purpose flour.
- For a vegan option, use your favorite plant-based dairy and cheese substitutes. Replace eggs with flax eggs (1 tablespoon flaxseed meal + 2.5 tablespoons water per egg).
