Easy Cheesy Corn Casserole: A Healthy Recipe without Jiffy
This Easy Healthy Corn Casserole is an ode to beloved Thanksgiving sides, combining sweet corn flavor and healthy veggies for a delightful dish.
With a fresh twist on tradition, this perfect side dish features tender zucchini and sweet corn, offering a unique spin on a cherished holiday favorite. Simple to prepare, this versatile casserole pairs beautifully with various entrees and is ideal for a potluck luncheon or your Thanksgiving dinner.
Whether served hot or at room temperature, this Easy Cheesy Corn and Zucchini Casserole is sure to be a hit on your holiday table.
Why I Love This Recipe
This Cheesy Corn and Zucchini Bake is one of my go-to dishes for a holiday meal.
Here’s why this recipe has become one of my beloved go-to dishes:
- Versatile: You can use fresh, frozen, or canned ingredients, making it adaptable.
- Quick and Easy Recipe: Minimal prep with simple steps makes this a time-saving recipe.
- Veggie-Packed: It sneaks in vegetables like zucchini boosting nutrition. You can even use another veggie such as frozen riced cauliflower or shredded carrots, this also makes this recipe versatile.
- Customizable: Easily adapted to be gluten-free, dairy-free, or vegan.
- Comforting: The creamy cheese and tender zucchini create a warm and cozy dish that brings comfort to the holiday spread.
Kitchen Tools for This Recipe
- Mixing bowls: One large bowl is used to combine the wet and dry ingredients.
- Rubber Spatula or wooden spoon: This is used to stir and fold the ingredients together.
- Measuring cups and spoons: Measure out the flour, cornmeal, baking powder, baking soda, and other ingredients accurately.
- 10″x8” casserole dish: For baking the casserole.
- Grater: To grate the zucchini and cheese.
- Towel or cheesecloth: For squeezing out excess moisture from the zucchini.
- Toothpick: To test the doneness of the casserole.
Healthy Corn Casserole Ingredients
- Corn – I use canned whole-kernel corn for ease, but fresh or frozen corn works too. Just be sure to thaw if frozen or cook if fresh.
- Zucchini – Fresh or Frozen works. This ingredient adds moisture and texture to the bake. Grated and squeezed to remove excess liquid.
- Greek Yogurt – Full-fat Greek yogurt makes the casserole rich and creamy.
- Olive Oil – I love the flavor of olive oil, but melted coconut oil works as a great alternative.
- Eggs – They help bind everything together and give the bake structure.
- Milk – I like to use 2% milk, but any milk you prefer will work.
- Cornmeal – This gives the bake a slight cornbread-like texture.
- All-purpose flour – Helps balance out the cornmeal for a perfect texture.
- Baking Powder and Baking Soda
- Honey – Just a touch of sweetness to balance the savory flavors.
- Mozzarella and Cheddar Cheese – The ultimate cheesy combo for that irresistible top layer.
- Black Pepper – A little seasoning to bring out all the flavors.
- Fresh Green Onion, Fresh Cilantro, or Parsley – Adds freshness and a pop of color for garnish.
Ingredient Substitutions
Here are some easy swaps to suit your pantry or dietary needs:
Vegan Substitutions:
- Greek Yogurt: Swap with unsweetened almond or coconut yogurt for a dairy-free alternative.
- Eggs: Use flax eggs (1 tbsp ground flax seed mixed with 3 tbsp water per egg) or a store-bought egg replacer.
- Milk: Substitute with almond, soy, or oat milk to keep it dairy-free.
- Cheese: Use vegan mozzarella and cheddar-style cheeses, such as those from Daiya or Violife, for that creamy, cheesy finish.
Gluten-Free Substitutions:
- All-Purpose Flour: Replace it with a gluten-free all-purpose flour blend.
- Cornmeal: Ensure the cornmeal is certified gluten-free, as some brands may be cross-contaminated with gluten-containing grains.
Step-By-Step Instructions
Step 1: Preparation Time
Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
How To Store Leftovers
Place any leftovers in an airtight container and store them in the refrigerator for up to 3-4 days.
More Fabulous Holiday Side Dishes
Air Fryer Brussels Sprouts with Horseradish Aioli
Easy Roasted Sweet Potatoes and Brussels Sprouts
Kale Apple Walnut Salad With Creamy Walnut Dressing
Cheesy Corn Casserole with Zucchini
Equipment
- mixing bowls
- rubber spatula
- measuring cups and spoons
- 10" x 8" casserole dish
- grater
- towel
- toothpick
Ingredients
- ½ cup cornmeal
- ½ cup all-purpose flour
- 1 tsp baking powder
- ½ tsp baking soda
- 1 tsp kosher salt
- 1 cup full-fat Greek Yogurt
- ¼ cup olive oil
- 2 large eggs, beaten
- ½ 2% milk
- 15 oz whole kernel corn, drained and rinsed 1 can (or 1 1/2 cups fresh or thawed frozen corn)
- 2 cups grated zucchini, excess moisture squeezed out
- ¼ tsp black pepper
- 2 tbsp honey
- ½ cup shredded mozzarella cheese
- ½ cup shredded cheddar cheese
- 2 tbsp fresh chives, cilantro, or parsley, finely chopped (for garnish)
Instructions
Step 1: Preparation Time
- Start by preheating your oven to 350°F. Grease a 2 1/2 quart (10”x8”) casserole dish with cooking spray or a bit of unsalted butter.
Step 2: Prepare the Zucchini
- Grate the zucchini, then use a clean towel to squeeze any excess moisture. If using frozen zucchini, thaw it completely and drain off any excess liquid. This step is crucial to prevent the corn bake from becoming too watery.
Step 3: Wet Ingredients
- In a large mixing bowl, whisk together the beaten eggs, full-fat Greek yogurt, olive oil (or melted coconut oil), 2% milk, and honey until smooth.
Step 4: Dry Ingredients
- In a medium bowl, combine the cornmeal, all-purpose flour, baking powder, baking soda, salt, and black pepper.
Step 5: Combine Wet and Dry Ingredients
- Gradually stir the dry ingredients into the wet ingredients, mixing until just combined. Be careful not to overmix.
Step 6: Fold in the Corn Mixture
- Gently fold in the grated zucchini and whole-kernel corn (canned corn or fresh corn can be used). Mix until everything is well distributed.
Step 7: Pour and Top
- Pour the corn mixture into the prepared baking dish. Spread it out evenly and then sprinkle the shredded mozzarella and cheddar cheese on top.
Step 8: Baking Time
- Bake in the preheated oven for 30-35 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
Step 9: Garnish and Serve
- After baking, garnish with freshly chopped green onion, cilantro, or parsley. Let the corn bake cool for about 10-15 minutes before serving.
Nutrition
Hi, I'm Sarah Harper. I am a Registered Dietitian Nutritionist who loves to cook, eat, and talk about food! Here at The Addy Bean, you'll discover an array of flexitarian recipes. My mission is to inspire and encourage others to eat and explore the world of plant-based foods!
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