We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.What is needed2.5 cups of zucchini, shredded and set aside to drain1 chopped white onion and 16 ounces (split) of shredded cheddar cheeseThawed corn, measuring 1 cup1 chopped jalapeño (to make it milder, remove the seeds).two eggs2 milligrams of garlic powderone teaspoon of cumin flour1/4 teaspoon of salt1/2 teaspoon of black pepperOne 8.5-oz package of corn muffin mixZucchini Cornbread Casserole Recipe DetailsLightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.Add the corn muffin mix slowly, mixing until incorporated.After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.Cook for 50–55 minutes, or until golden and cooked through. Warm it up before serving.
ENJOY