My nana used to make this when I was growing up. It still slaps today!

quarter cup of melted butter
1/4 cup of cheddar cheese, shredded
fifty-five milliliters of maize kernels, fresh, tinned, or frozen
1/4 cup of green onions, chopped
How to Follow
Grease a 9×9-inch baking dish and set oven temperature to 375°F, or 190°C.
Combining cornmeal, corn flour, baking soda, salt, pepper, and sugar in a big basin is the best way to make this recipe.
The buttermilk, eggs, and melted butter should be whisked together in a another basin.
Stir the dry ingredients into the wet ones until they are barely mixed.
Toss in the corn kernels, chopped green onions, shredded cheddar cheese, grated zucchini, and corn.
Transfer the batter to the baking dish that has been preheated and level it out.
Cook in the oven for twenty-five to thirty minutes, or until a toothpick inserted in the middle comes out clean and the top becomes golden.
After 10 minutes, remove the casserole from the oven and set it aside to cool. Have fun!
Tips and Variations
You may make it hotter by flavoring the batter with chopped jalapeños or a pinch of cayenne pepper. Substitute mozzarella or a Mexican cheese mix for cheddar if you want. Try using almond flour instead of all-purpose flour if you’re trying to cut down on carbohydrates. Also, feel free to use your preferred plant-based dairy and cheese if you’re following a vegan diet. Instead of eggs, try flax eggs, which are made with 1 tablespoon of flaxseed flour and 2.5 tablespoons of water per egg.