Cheesy Zucchini Cornbread

This recipe has been adapted from one we grew up having on the regular. This recipe along with the ORIGINAL, and an onion version will all be included in the cookbook. With all the gardens PRODUCING like crazy we figured it’s a good time to give this recipe a permanent place on our site and pinterest.

• CHEESY ZUCCHINI CORNBREAD

  2 C. Shredded zucchini 

  1 Can cream corn

  1 Can whole corn, drained

  8 oz. Sour cream

  2 Eggs

  ½  C. Shredded cheddar cheese

  1 tsp Garlic powder

  1 tsp Onion powder

  2 Boxes cornmeal muffin mix

  Preheat oven to 350 degrees. In a large mixing bowl combine all ingredients. Pour into a greased 9x13 pan or large casserole baking dish. Bake for 1 hour uncovered or until the middle is set. 

This is one of anna’s favorite recipes! our mom always makes sure to have some form of VEGETABLE with all the meals she makes. This one was on rotation year around and if time allowed the one anna chose to make most often. She DEVELOPED this zucchini version a couple years ago when she had too much zucchini and needed ways to incorporate it into everything she made.

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