zucchini cornbread

Name: ZUCCHINI CORNBREAD
Prep time: 10 min
Cook time: 30 min
Yield: 8
Cuisine: Southern
Ingredients: 2 medium zucchini, chopped; 1 small onion, chopped; 2 tablespoon(s) butter; 1/2 cup(s) evaporated milk; 2 - eggs; 1/2 teaspoon(s) salt; 1 package(s) jiffy cornbread mix; 1 tablespoon(s) sugar; 1 cup(s) sharp cheddar, shredded

(1 RATING)

129 Pinches 1 Photo

Ellen Gwaltney Bales

Indianapolis, IN

Updated on Feb 8, 2013

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

Rate

prep time 10 Min

cook time 30 Min

method Bake

yield 8 serving(s)

Ingredients

2 medium zucchini, chopped
1 small onion, chopped
2 tablespoons butter
1/2 cup evaporated milk
2 - eggs
1/2 teaspoon salt
1 package jiffy cornbread mix
1 tablespoon sugar
1 cup sharp cheddar, shredded

How To Make zucchini cornbread

Step 1

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.

Step 2

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.
Step 3

Pour mixture into a 9-inch deep dish pie plate that has been sprayed with cooking spray. Sprinkle with remaining 1/2 cup cheese.
Step 4

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