ZUCCHINI CORNBREAD
1 photo of Zucchini Cornbread Recipe
By
Ellen Bales
@Starwriter
1
This recipe was borrowed from Mr. Food and changed up somewhat because I believe you can never have too much cheese!
Photo: foodmakestheman.com
Photo: foodmakestheman.com
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
How to Make ZUCCHINI CORNBREAD
- 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.
