The Culinary Adventures of a California Girl Raised by a Southern Mama
Sunday, August 11, 2013
Corn Jalapeno and Zucchini Casserole
This casserole is a perfect side to any Sunday or Holiday dinner. It has a little bite from the jalapenos, but you can leave these out if you want or just use less. I think it is a meal all by its self. Try it. This stuff is awesome!
1 Package 8.5 ounces corn bread or corn muffin mix (I used Jiffy)
2 1/2 to 3 cups shredded zucchini
2 eggs, beaten
1/8 cup jalapeno rings (canned or jarred), minced
8 ounces shredded cheese (your choice) I used Monterrey Jack
1 can 15.25 ounce (or about) sweet yellow corn or frozen
1/4 cup sour cream
2 teaspoons Greek seasoning
salt and pepper to taste
Mix all ingredients together in a large bowl and pour into a sprayed or greased casserole dish. Bake in a preheated oven at 375 degrees for 30 to 35 minutes or until set in the middle and golden brown.