ZUCCHINI CORNBREAD

Recipe Rating:	1 Rating5
Categories:	Vegetables, Other Side Dishes, Savory Breads, Quick & Easy, For Kids, Vegetarian, Healthy, Side Casseroles
Keywords:	comfort, cheesy, moist, Lenten-meal
Serves:	8
Prep Time:	10 Min
Cook Time:	30 Min

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

Pinched by Cmom02, and 93 more.

Ellen Bales

Well Seasoned

Indianapolis, IN (pop. 6.5M)

Starwriter

Member Since Jun 2010

Ellen's Notes:

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

Directions

In 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.

In 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.

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

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