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Zucchini Cornbread

May 2, 2016

Zucchini Cornbread
Paula Nemzek for KCTS 9 Cooks

Moist and a little spicy, this cornbread is a great side dish for backyard barbecue favorites.

Serves 8

  • 4 cups fresh zucchini, grated
  • 1 medium onion, in small dice (about 3/4 cup)
  • 3 large eggs, lightly beaten
  • 1 8.5-ounce package cornbread mix
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 8 ounces shredded pepper Jack cheese

Preheat oven to 350 degrees. Grease an 8-inch square baking dish.

Drain excess moisture from zucchini by squeezing through a dish towel or pressing in a colander.

In a large bowl, mix together zucchini, onion, eggs, cornbread mix, salt and pepper. Stir in the cheese. Spread this mixture into prepared dish, and bake for one hour. Check halfway and cover the top with foil if it is browning too quickly.

Note: Try to find a cornbread mix without added sugar for this recipe. That’s a challenge! The sugar content in most cornbread or muffin mix ranges from one to 12 grams. Pepper Jack counteracts the sweetness, but the bread is equally good with a sharp cheddar. This recipe lends itself to all kinds of additions, such as crisp, crumbled bacon, chopped green peppers, fresh corn kernels or chopped green onions.


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