Visit us at www.thebutteredhome.com for more!
Zucchini Cornbread
Ingredients
- 3 cups shredded zucchini drained and squeezed
- 1/2 cup diced onion
- 2 eggs lightly beaten
- 1 teaspoon dried oregano
- 2 teaspoons minced garlic
- 1/2 teaspoon salt
- 1 box of Jiffy corn bread mix
- 1/2 teaspoon pepper
- 1 cup of whole kernel corn rinsed and drained
- 1 & 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 350 degrees. Use a grater and grate zucchini. Drain and allow to sit a bit. Can squeeze in a teat towel or cheesecloth to expedite process.3 cups shredded zucchini
- Mix zucchini, onion, corn and eggs in a large bowl. Season with salt, pepper, oregano and garlic. Add in Jiffy cornbread mix and mix well.3 cups shredded zucchini, 1/2 cup diced onion, 2 eggs lightly beaten, 1 teaspoon dried oregano, 2 teaspoons minced garlic, 1/2 teaspoon salt, 1/2 teaspoon pepper, 1 cup of whole kernel corn, 1 box of Jiffy corn bread mix
- Fold in 1 cup of shredded cheddar. Pour into a lightly greased 8 x 11 casserole pan. Top with remaining cheddar cheese.1 & 1/2 cups shredded cheddar cheese
- Bake 30 to 45 min until cheese is melted and bread is slightly browned. Enjoy!!
Nutrition(All values are estimates only)
Serving: 1serving | Calories: 71kcal | Carbohydrates: 8g | Protein: 4g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Cholesterol: 38mg | Sodium: 168mg | Fiber: 1g | Sugar: 2g
Got Questions?
Make sure to visit us at The Buttered Home for the original post for tips and faq's not found in the printed recipe. And its a great way to help your favorite recipe creators!
Scan the code to be taken to the recipe website