ZUCCHINI CORNBREAD CASSEROLE: A Fusion of Freshness and Comfort

FOR THE CORNBREAD BASE:

1 Cup.Of cornmeal.

1 Cup.Of all-purpose flour.

1/4 Cup.Of granulated sugar.

1 Tbsp.Of baking powder.

1 Tsp.Of salt.

1 Cup.Of buttermilk.

1/2 Cup.Of unsalted butter, melted.

2 large eggs.

FOR THE ZUCCHINI MIXTURE:

2 medium grated zucchinis.

1 small chopped onion.

2 cloves garlic, minced.

1/2 Cup.Of cheddar cheese, shredded.

1/4 Cup.Of fresh cilantro, chopped (optional).

Salt and pepper to taste.

Olive oil for sautéing.

LIRE LA SUITE..