Zucchini Cornbread Casserole Cups
These Zucchini Cornbread Casserole Cups are a savory, cheesy twist on classic cornbread, packed with fresh zucchini and corn for a comforting, delicious snack or side.
Servings: 12 servings
Ingredients
- 2 cups grated zucchini fresh and well-drained
- 1 cup cornmeal for that authentic cornbread texture
- 1 cup shredded cheese cheddar or a cheese blend
- 1 cup corn kernels fresh, frozen (thawed), or canned (drained)
- 1/2 cup diced onion adds a sweet, aromatic base
- 1/2 cup diced bell pepper for a pop of color and crunch
- 3 large eggs binds the mixture together
- 1/4 cup olive oil adds moisture and richness
- 1 teaspoon baking powder helps the casserole cups rise
- 1 teaspoon baking soda works with baking powder for perfect texture
- 1 teaspoon garlic powder for a subtle savory depth
- 1 teaspoon onion powder complements the fresh onion
- to taste salt and pepper
- optional turkey bacon diced, adds a smoky, crispy element
Instructions
- Start by grating your zucchini using a box grater or food processor. Once grated, place the zucchini in a clean kitchen towel or cheesecloth and squeeze out as much moisture as possible.
- In a large mixing bowl, combine the cornmeal, baking powder, baking soda, garlic powder, onion powder, salt, and pepper. Whisk these together to evenly distribute the leavening agents and spices throughout the cornmeal.
- In a separate bowl, beat the eggs lightly. Add the olive oil and mix well. Then stir in the grated zucchini, corn kernels, diced onion, diced bell pepper, shredded cheese, and diced turkey bacon if using. Mix until everything is evenly combined.
- Slowly add the dry ingredients into the wet mixture, folding gently until just combined. Be careful not to overmix to keep the texture light and fluffy.
- Preheat your oven to 375°F (190°C). Grease a muffin tin or use silicone baking cups to prevent sticking. Spoon the batter evenly into each cup, filling about 3/4 full to allow room for rising.
- Bake the casserole cups for 20-25 minutes, or until the edges turn golden brown and a toothpick inserted in the center comes out clean. Remove from the oven and allow them to cool for a few minutes before removing from the tin.
- Serve warm as a delicious snack, side dish, or even a light meal. These Zucchini Cornbread Casserole Cups pair wonderfully with a fresh salad or a bowl of soup.
Equipment
- Box grater
- Kitchen Towel or Cheesecloth
- Large Mixing Bowl
- Whisk
- Muffin Tin
- Silicone baking cups
Notes
- Drain zucchini well to prevent soggy casserole cups and ensure a tender texture.
- Use fresh or fully thawed and drained corn to avoid extra moisture.
- Customize cheeses or add herbs and spices for flavor variations.
- Freeze baked cups for up to 2 months; reheat in oven to retain crispness.
- Don't overmix batter to keep the casserole cups light and fluffy.