Zucchini Cornbread
Zucchini Cornbread
4 C shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 t salt
1/4 t ground black pepper
8 ounces Cheddar cheese, shredded
Optional: 1 C cooked sweet corn
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3
Bake in a preheated oven for 60 minutes.
Ingredients
4 C shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
1/2 t salt
1/4 t ground black pepper
8 ounces Cheddar cheese, shredded
Optional: 1 C cooked sweet corn
Directions
1
Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
2
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
3
Bake in a preheated oven for 60 minutes.
