ZUCCHINI CORNBREAD

Ellen Bales

By
@Starwriter

This recipe was borrowed from Mr. Food and changed up somewhat because I believe you can never have too much cheese!
Photo: foodmakestheman.com


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Rating:
★★★★★ 1 vote
Comments:
Serves:
8
Prep:
10 Min
Cook:
30 Min
Method:
Bake

Ingredients

2 medium
zucchini, chopped
1 small
onion, chopped
2 Tbsp
butter
1/2 c
evaporated milk
2
eggs
1/2 tsp
salt
1 pkg
jiffy cornbread mix
1 Tbsp
sugar
1 c
sharp cheddar, shredded

Step-By-Step

1In a medium skillet over medium heat, saute zucchini and onion in butter for 3 or 4 minutes, until zucchini is not quite tender; set aside.

2In a large bowl, beat together evaporated milk, eggs, and salt. Stir in the muffin mix and sugar just until combined. Add the zucchini mixture and 1/2 cup cheese; mix well.

3Pour mixture into a 9-inch deep dish pie plate that has been sprayed with cooking spray. Sprinkle with remaining 1/2 cup cheese.

4Bake in a preheated 375-degree oven for 25-30 minutes or until golden brown. Cut into wedges and serve.

About this Recipe

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy