My grandma used to make this when I was a kid. It’s still great today.

1. Heat the Oven Apply oil to a square baking dish measuring 9×9 inches and set the oven to 375°F (190°C).
Combine the dry ingredients.
In a big bowl, mix cornmeal, flour, baking powder, baking soda, salt, pepper, and sugar.
Combine the liquid ingredients.
In a different bowl, mix the buttermilk, eggs, and melted butter using a whisk.
Mix different things together. (5 minutes)
Mix the powdered ingredients with the liquid ingredients until they are just mixed.
Mix in the grated zucchini, corn, chopped green onions, and grated cheddar cheese.
Cook in the oven for 25 to 30 minutes.
Put the mixture in the baking dish and make the top even.
Put in the oven that has been preheated for 25-30 minutes, or until a toothpick inserted in the middle comes out clean and the top is golden brown.
6. Let it cool down and then serve it (for 10 minutes).
After cooking, allow the casserole to cool for 10 minutes before eating. Have fun!

Advice and Different Options

To give it more flavor, include chopped jalapeños or a bit of cayenne pepper in the batter.
Use mozzarella or a mix of Mexican cheeses instead of cheddar if you prefer.
To make a lower-carb option, substitute almond flour for regular flour.
To make a vegan version, use your preferred non-dairy milk and cheese alternatives. Use flax eggs instead of regular eggs. To make one flax egg, mix 1 tablespoon of flaxseed meal with 2.5 tablespoons of water.