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Zucchini Cornbread
By Terrie Lewis | April 26, 2024
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
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.
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.
Fold in 1 cup of shredded cheddar. Pour into a lightly greased 8 x 11 casserole pan. Top with remaining cheddar cheese.
Bake 30 to 45 min until cheese is melted and bread is slightly browned.