Alright, let’s talk about this zucchini cornbread casserole thing. I ain’t no fancy cook, mind you, just a plain ol’ body who likes to eat good food. And this here casserole, well, it’s good eatin’, let me tell ya.
First off, you gotta get yourself some zucchini. Now, I don’t know about them fancy city folk and their organic this and organic that. I just grab whatever looks good at the market. You know, the ones that ain’t all bruised up and lookin’ sorry. Wash ‘em good, though. You never know what kind of dirt and bugs are stickin’ to ‘em.
Then you gotta chop them zucchinis up. Don’t need to be fancy about it. Just chop ‘em up into little pieces. I ain’t got time for all that julienne nonsense. Just get ‘em small enough so they cook up nice and tender.
Next, you need some cornbread mix. Yeah, I said mix. I ain’t got time to be grindin’ corn and all that. The store-bought stuff works just fine. Get the kind you like. Some folks like it sweet, some folks don’t. It’s up to you.
- One box of cornbread mix
- Some milk
- Couple of eggs
- A bit of oil
Just follow the directions on the box, it ain’t rocket science. Mix it all up in a big bowl. Make sure you get all them lumps out. Nobody likes a lumpy casserole.
Now, this is where it gets interesting. You gotta add some other stuff to make it taste real good. I like to throw in some onions. Chop ‘em up small, just like the zucchini. And some cheese, too. Cheddar cheese is good. You can use whatever kind you like, though. Don’t be shy with the cheese. Cheese makes everything better.
And you gotta have some creamed corn. Yep, creamed corn. It makes it all nice and moist. Just dump a can in there. Don’t drain it or nothin’. Just dump it right in.
Okay, so you got your zucchini, your cornbread mix, your onions, your cheese, and your creamed corn. Mix it all up real good. Make sure everything is coated and all mixed together. It should look kinda like a big, gloppy mess. That’s how you know it’s gonna be good.
Now, grease up a casserole dish. I just use some butter. Or Crisco. Whatever I got on hand. Pour the whole mess into the dish. Spread it out nice and even.
Then you gotta bake it. I usually bake it at 350 degrees for about 45 minutes. But you gotta keep an eye on it. Ovens are different, you know. Some run hotter, some run colder. Just stick a fork in it. If it comes out clean, it’s done.
Let it cool down a bit before you dig in. This stuff is hot! And it’s good. Real good. It’s a perfect side dish for just about anything. Chicken, pork chops, even just a big ol’ salad. It’s also a right fine main dish if you are too tired to make somethin’ else. And the best part is, it’s easy to make. Even a dummy like me can do it. So go on, give it a try. You won’t be sorry.
One more thing, If you want to make it a bit fancier, you can sprinkle some more cheese on top before you bake it. And some folks like to add a little bit of jalapeno for a kick. I ain’t a big fan of spicy food myself, but you do what you like.
Now, I gotta go. My show is coming on. But you go ahead and make this casserole. And let me know how you like it. I bet you’ll love it. It’s just good, plain, country cooking.
Oh, and don’t forget to wash them dishes! Nobody likes a dirty kitchen. And if you got any leftovers, just cover them up and stick them in the fridge. They’re good for a few days. You can heat it up in the microwave or eat it cold. It is good either way.
Alright, that’s all I got to say. Go on now and get cookin’.
And don’t forget to wash your hands before you start! That’s important. You don’t want to get nobody sick. And say your prayers before you eat. It’s always a good idea to be thankful for what you got.
Tags: zucchini, cornbread, casserole, easy recipe, side dish, comfort food, home cooking, cheese, onion, creamed corn