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

My nana used to make this when I was growing up. It still slaps today!
After a long day, nothing beats coming home to a comforting dish like Cheesy Zucchini Cornbread Casserole. Comfort food has always been very important to me because of my Midwest upbringing. The comforting taste of cornbread meets the brightness of zucchini in this meal, which is topped with gooey cheese. A night in, a potluck, or a family meal would all be ideal occasions for this. On top of that, it’s a great method to use any extra zucchini you may have picked up at the market or from your garden.
To keep things light, this dish goes well with a simple green salad or steamed vegetables. Pair it with some grilled chicken or a flavorful roast for a heartier dinner. If you want it very spicy, add some hot sauce or sour cream on top!
Six servings of cheesy cornbread casserole with zucchini
Recipe Items
About 2 medium zucchinis’ worth of shredded zucchini equals 2 cups.
measuring one cup of cornmeal
50/50 ml of all-purpose flour
baking powder, 1 teaspoon
measuring half a teaspoon of baking soda
half teaspoon of salt
pepper, half a teaspoon
1/4 cup of sugar, granulated
half a cup of buttermilk
two big eggs.