We love it when our readers make and share our recipes! We love to serve this with our Barbecue Spareribs or Beer Can Chicken Try it for yourself and see how much your crowd loves it! I only make that recommendation based on my family They can clear this pan out in a matter of minutes □ I’d like to suggest that you double this recipe. Top with the reserved cheese and put the casserole into an oven that has been preheated to 350 degrees Fīake for 40 – 45 minutes or until the cheese is nicely browned and bubbly and a knife comes out clean when inserted in the center Place mixture in a 2 quart casserole that has been sprayed with non stick cooking spray Now let’s incorporate the package of muffin mix and the shredded cheese reserving some of the cheese for the topping Well… it will beĪdd all of the ingredients except the corn muffin mix and cheese in a large bowl and combine well I’m also using an 8.5 ounce of package of cornbread mix & one cup of corn After a short nap, I then shredded a 16 ounce block of cheddar, seeded & diced one jalapeno and measured out 1 tablespoon of The Spice Apothecary’s Everyday Seasoning. I’ve shredded 4 cups of zucchini, chopped 1 medium onion, beaten 2 large eggs. And I still I find myself wanting this as a side in the chilly months because it’s a cheese-topped cornbread casserole that happens to be filled with delicious zucchini and corn. I make this recipe quite a few times each Summer when zucchini is in abundance. A perfect compliment to grilled chicken, steaks or ribs This Zucchini Cornbread Casserole is a Southern-inspired side of fresh zucchini, sweet corn & creamy cheese with a hint of heat from the jalapeno.
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