Food Town Zucchini Cornbread

Prep: 10 Min, Bake: 45 min

Ingredients

• 3 cups shredded zucchini drained and squeezed
• ½ cup diced onion
• 2 eggs lightly beaten
• 1 teaspoon dried oregano
• 2 teaspoons minced garlic
• ½ teaspoon salt
• 1 box of Jiffy corn bread mix
• ½ teaspoon pepper
• 1 cup of whole kernel corn (frozen- thawed, or can-drained)
• 1 & ½ cups shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees F. Use a grater and grate zucchini. Drain and allow to sit a bit. Squeeze moisture out in a clean towel or cheesecloth.
2. 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. Fold in 1 cup of shredded cheddar. Pour into a lightly greased 8 x 11 casserole pan. Top with remaining cheddar cheese.
4. Bake 30 to 45 min until cheese is melted and bread is slightly browned.

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Monday – Sunday | 6 a.m. – 10 p.m.