Q: Why is my zucchini cornbread casserole watery? (I have done this too many times)

A: The zucchini was not drained enough. Four cups of shredded zucchini holds a surprising amount of water, and it all releases in the oven. Salt it, let it sit 15 minutes, and wring it out in a kitchen towel until no more water comes. If it has already baked up wet, put it back in the oven uncovered for another 10 minutes to cook some of that moisture off.

Q: Can I use Jiffy instead of Krusteaz?

A: Yes. Use two boxes of Jiffy corn muffin mix, since Jiffy comes in 8.5 ounce boxes and Krusteaz comes in a 15 ounce box. Jiffy is not as sweet as the honey cornbread mix, so add a tablespoon of honey if you want it closer to the original.

Q: Do I have to use fresh corn off the cob?

A: Fresh is best in the summer if you have a garden or farmers market, but frozen corn works beautifully. Thaw it and pat it dry so you are not adding water back in. Canned corn works too, just drain it very well.

Q: How do I know when it is done?

A: The center should be set and no longer jiggle when you gently shake the pan, and the top should be deep golden. A knife slipped into the middle should come out clean. Mine has come out done at 45 minutes, but a full pan can take up to 60.

Q: Can I make it ahead of time?

A: Yes, and this is one of my favorite things about it. Bake it completely, cool it, cover it, and refrigerate. Warm the whole pan covered at 325 degrees for 20 minutes before serving. I would not mix the batter and let it sit unbaked, because the cornbread mix starts working as soon as it hits the wet ingredients.

Zucchini Cornbread Casserole (Easy Garden Dinner)

Ingredients

Units Scale

4 cups shredded zucchini, salted and squeezed very dry (about 3 medium zucchini)
1 package (15 ounces) Krusteaz Honey Cornbread and Muffin Mix
3 cups shredded sharp cheddar cheese
6 large eggs
2 fresh ears of corn, kernels cut off the cob (about 1 1/2 cups)
1 small onion, chopped fine
1 sweet or hot pepper, chopped fine
1/2 cup milk
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1 teaspoon salt, plus more for draining the zucchini
1/2 teaspoon black pepper

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Instructions

Preheat the oven to 350 degrees and grease a 13×9 casserole dish well.
Shred the zucchini on the large holes of a box grater. Toss it with 1 teaspoon of salt and let it drain in a colander for 15 minutes, then wring it out hard in a clean kitchen towel until no more water comes out.
Cut the corn kernels off the cob. Chop the onion and the pepper fine.
In one large bowl, combine the drained zucchini, cornbread mix, cheddar, eggs, corn, onion, pepper, milk, basil, oregano, garlic powder, salt, and black pepper. Stir until no dry pockets of mix remain. The batter will be thick and scoopable, not pourable.
Scoop the batter into the greased dish and smooth the top flat.
Bake for 45 to 60 minutes, until the center is set and the top is deep golden. Start checking at 45 minutes. If the top browns before the center sets, tent it loosely with foil.
Let the casserole rest 15 minutes before cutting it into 12 squares.

Notes

Draining the zucchini is the step that makes or breaks this casserole. Skip it, and the finished dish will be watery.
To use Jiffy instead of Krusteaz, use two boxes of Jiffy corn muffin mix, since each Jiffy box is 8.5 ounces. Add 1 tablespoon of honey to match the sweetness of the honey cornbread mix.
Frozen corn works in place of fresh. Thaw it and pat it dry first.
Store covered in the refrigerator for up to 4 days, or freeze individual squares wrapped in plastic and foil for up to 3 months.
Reheat a single square in the microwave for about 1 minute, or warm the whole covered pan at 325 degrees for 20 minutes.

Author: Susan Buonpane
Prep Time: 25 minutes
Cook Time: 50
Category: Dinner
Method: Baking
Cuisine: American
Diet: Vegetarian