We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. The summer vegetables in this cheesy cornbread dish really bring up the flavors. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The end product is really fantastic, with the help of some fiery jalapeo and sweet corn.
What is needed
3 and a half cups of drained, shredded zucchini
1 chopped white onion and 16 ounces (and split) of shredded cheddar cheese
1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)
two eggs
half a teaspoon of garlic powder
1/2 teaspoon of cumin;
half a teaspoon of black pepper and one teaspoon of salt together
1 box of corn muffin mix, 8.5 oz.
Recipe for Cornbread Casserole with Zucchini
What is needed
3 and a half cups of drained, shredded zucchini
1 chopped white onion and 16 ounces (and split) of shredded cheddar cheese
1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)
two eggs
half a teaspoon of garlic powder
Cumin, salt, and half a teaspoon of black pepper
1 box of corn muffin mix, 8.5 oz.
Recipe for Cornbread Casserole with Zucchini
Get the oven preheated to 350 degrees Fahrenheit and gently coat a baking dish that is 8 by 8 inches.
Combine the zucchini, onion, corn, jalapeño, half of the cheese, eggs, and seasonings in a large bowl.
Toss in the corn muffin mix gradually until well incorporated.
Put the mixture in the baking dish you made earlier and sprinkle the rest of the cheese on top.
Cook until done in the middle and golden on top, about 50 to 55 minutes in the oven. Warm before serving.