ZUCCHINI CORNBREAD CASSEROLE: A Fusion of Freshness and Comfort

FOR THE CORNBREAD BASE:

1 Cup.Of cornmeal.

1 Cup.Of all-purpose flour.

1/4 Cup.Of granulated sugar.

1 Tbsp.Of baking powder.

1 Tsp.Of salt.

1 Cup.Of buttermilk.

1/2 Cup.Of unsalted butter, melted.

2 large eggs.

FOR THE ZUCCHINI MIXTURE:

2 medium grated zucchinis.

1 small chopped onion.

2 cloves garlic, minced.

1/2 Cup.Of cheddar cheese, shredded.

1/4 Cup.Of fresh cilantro, chopped (optional).

Salt and pepper to taste.

Olive oil for sautéing.

INSTRUCTIONS:

1st Step

Prepare a baking dish measuring 9 by 13 inches and heat the oven to 375 degrees Fahrenheit (190 degrees Celsius).

2nd Step

Mix the cornmeal, all-purpose flour, sugar, baking powder, and salt together in a large basin before beginning to mix the batter. Blend them until they are completely combined.

3rd Step

In a separate dish, combine the buttermilk, melted butter, and eggs by whisking them together. After the liquid components have been poured in, the dry ingredients should be stirred until they are blended. Take care not to overmix.

4th Step

Warm a little amount of olive oil in a pan over a heat setting in the middle. After adding the chopped onions, continue to sauté them until they become translucent. After one minute, stir in the minced garlic and continue to simmer. After adding the shredded zucchini and continuing to simmer for around 5-7 minutes, the liquid should have evaporated. Add a little pepper and salt to taste. Give the mixture some time to gradually cool down.

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