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zucchini cornbread

(1 rating)
Starwriter avatar
Recipe by
Ellen Gwaltney Bales
@Starwriter
Indianapolis, IN

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

(1 rating)
yield 8 serving(s)
prep time 10 Min
cook time 30 Min
method Bake

Ingredients For zucchini cornbread

  • 2 md
    zucchini, chopped
  • 1 sm
    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

  • 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.
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