ZUCCHINI CORNBREAD

Name: ZUCCHINI CORNBREAD
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 8
Cuisine: Southern
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

By Ellen Bales
@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

Rating:

★★★★★ 1 vote5

Comments:

7 Comments

Serves:

Prep:

10 Min

Cook:

30 Min

Method:

Bake

Ingredients

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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

Step-by-Step

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.

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