Zucchini Cornbread
Zucchini cornbread is made with the help of a Jiffy corn muffin mix. An easy and delicious cornbread recipe filled with fresh zucchini and shredded cheese. Great for a flavorful side dish.
Servings: 9
Ingredients
- 8.5 ounce Jiffy Cornbread Mix
- 14.75 ounce creamed corn
- 2 eggs
- ½ cup onion, finely diced
- ½ teaspoon garlic powder
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup shredded cheddar cheese
- 2 cups zucchini, shredded
Instructions
- Preheat the oven to 350 degrees F. Line an 8 x 8 baking dish with parchment paper or spray the baking dish with non-stick cooking spray.
- In a large bowl, mix together creamed corn, eggs, onion, shredded cheese, garlic powder, salt, and pepper.
- Stir in the Jiffy Corn Muffin Mix until combined.
- Stir in the shredded zucchini.
- Spread the mixture out in the prepared baking dish.
- Bake for 40 minutes or until an inserted toothpick comes out clean.
- Let the cornbread rest for 10-15 minutes before slicing and serving.
Notes
- Use a box grater to shred the zucchini. You will want to use the large holes for the perfect size shreds.
- Squeeze the shredded zucchini with a paper towel to remove any extra moisture.
- Let the cornbread rest in the dish for about 15 minutes before serving. This will allow it to fully set.
Nutrition
Calories: 216kcal | Carbohydrates: 28g | Protein: 7g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 49mg | Sodium: 503mg | Potassium: 190mg | Fiber: 3g | Sugar: 8g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 116mg | Iron: 1mg