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Zucchini Cornbread Casserole

Zucchini cornbread casserole bakes up golden and crackled on top with a moist, corn-studded interior. This easy side combines tender zucchini with corn muffin mix and melted sharp cheddar for a classic Southern zucchini bake.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 8 servings
Course: Side Dish
Cuisine: Southern American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

zucchini
  • 3 cup zucchini Grated and lightly squeezed to remove some moisture but leave it slightly wet.
jiffy corn muffin mix
  • 1 box (8.5 oz) Jiffy corn muffin mix
eggs
  • 2 eggs Beaten.
sour cream
  • 0.5 cup sour cream
vegetable oil
  • 0.25 cup vegetable oil
frozen corn
  • 1 cup frozen corn Thawed.
sharp cheddar cheese
  • 1 cup sharp cheddar cheese, shredded Divided.
onion
  • 1 onion Small; grated.
salt
  • 0.5 tsp salt
garlic powder
  • 0.5 tsp garlic powder
black pepper
  • 0.25 tsp black pepper To taste.

Equipment

  • 1 sheet pan

Method
 

Prep and mix
  1. Preheat the oven to 350°F and grease a 9x13 baking dish. Make sure the dish is evenly coated so the casserole releases cleanly.
  2. Lightly squeeze the grated zucchini to remove some moisture but leave it slightly wet. This helps the interior stay moist while baking.
  3. Mix the corn muffin mix, eggs, sour cream, and vegetable oil until combined. Stop when you no longer see dry mix.
  4. Stir in the zucchini, frozen corn, 3/4 cup cheddar, grated onion, salt, garlic powder, and black pepper. Mix until the vegetables and cheese are evenly distributed.
Bake and serve
  1. Pour the batter into the greased 9x13 baking dish and spread it out evenly. Top with the remaining cheddar so it melts into a golden layer.
  2. Bake at 350°F for 35–40 minutes until a toothpick comes out clean and the top is golden. Watch for a crackled, browned surface as the visual cue.
  3. Let the casserole rest for 5 minutes before serving. This sets the crumb so it slices with a moist, corn-studded texture.

Notes

Pro tip: squeeze the zucchini just enough to reduce excess water—too dry can make the bake feel dense. Store leftovers in the refrigerator for up to 3 days in a covered container; reheat in a 350°F oven until warmed through. Freezing works well: freeze tightly wrapped for up to 2 months and thaw overnight in the fridge. For a lighter swap, use reduced-fat sour cream and reduced-fat cheddar while keeping the baking time the same.