Zucchini Cornbread Casserole

What is needed
2.5 cups of zucchini, shredded and set aside to drain
1 chopped white onion and 16 ounces (split) of shredded cheddar cheese

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.