Prep Time: 10 minutes | Cook Time: 30 minutes
- 1/2 cup butter
- 1 box cornbread mix, like Jiffy
- 1 egg
- 1/3 cup milk
- 1 onion, diced
- 2 cup frozen corn
- 3 small zucchini, grated
- 1 can chopped green chilis
- 1/4 cup sour cream
Preheat your oven to 375ºF. Place butter into a 13x9-inch baking pan and place in oven to melt.
Meanwhile mix together cornbread mix, egg, milk, onion, frozen corn, zucchini, green chilis, and sour cream in a medium bowl. Pour batter into the melted butter pan and bake until golden brown, about 30 minutes.
When grating your zucchini, squeeze out extra moisture with paper towels.
You can use canned corn in this recipe but be sure to drain the corn well before adding.
Nothing goes better with a corn casserole than Texas Ranch Water.