Casserole with Zucchini and Cornbread

Thawed corn, measuring 1 cup

1 chopped jalapeño (to make it milder, remove the seeds).

two eggs

2 milligrams of garlic powder

one teaspoon of cumin flour

1/4 teaspoon of salt

1/2 teaspoon of black pepper

One 8.5-oz package of corn muffin mix

Zucchini Cornbread Casserole Recipe Details

Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.

Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.

Add the corn muffin mix slowly, mixing until incorporated.

After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.

Cook for 50–55 minutes, or until golden and cooked through. Warm it up before serving.