ZUCCHINI CORNBREAD

1
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

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

How to Make ZUCCHINI CORNBREAD

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

Printable Recipe Card

About ZUCCHINI CORNBREAD

Main Ingredient: Vegetable
Regional Style: Southern
Dietary Needs: Vegetarian



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