Zucchini Cornbread Casserole

Ingredients

• 12 zucchini(300g)
• 21 cup corn kernels(165g)
• 31 box cornbread mix(240g)
• 41 cup cheddar cheese, shredded(113g)
• 50.5 cup milk(120g)
• 62 egg(100g)
• 71 jalapeño, diced(15g)
• 80.5 teaspoon salt(3g)
• 90.25 teaspoon black pepper(1g)

Instructions

1. 1Preheat oven to 180°C (350°F).
2. 2Grate the zucchini and squeeze out excess moisture.
3. 3In a large bowl, combine cornbread mix, milk, and eggs. Mix until just combined.
4. 4Fold in grated zucchini, corn kernels, shredded cheddar cheese, diced jalapeño, salt, and black pepper.
5. 5Pour the mixture into a greased baking dish.
6. 6Bake for 35-40 minutes, or until the top is golden and a toothpick inserted in the center comes out clean.
7. 7Let cool slightly before serving.