Zucchini and Sweet Corn Casserole
This Zucchini and Sweet Corn Casserole is the perfect side dish to any southern meal. Sweet corn and zucchini topped with melted cheese.
- 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.