Cozy Zucchini Cornbread Jalapeño (Print Version)
# Ingredients:
→ Vegetables
01 -
170 g corn, use fresh or thawed
02 -
1 jalapeño, chopped tiny (skip seeds if you want it milder)
03 -
1 white onion, diced small
04 -
875 g zucchini, grate and press out all the water
→ Dairy
05 -
450 g cheddar, shredded (save some to go on top)
→ Eggs
06 -
2 large eggs
→ Pantry
07 -
240 g boxed cornbread mix
08 -
0.5 teaspoon ground black pepper
09 -
1 teaspoon salt
10 -
1 teaspoon ground cumin
11 -
1 teaspoon garlic powder
# Instructions:
01 -
Pop it in the oven for around 50 to 55 minutes, until you see a crispy golden top and the middle's not jiggly. Let it cool off a few minutes, then dig in while it's warm.
02 -
Scoop the mix into your baking pan, then smother the rest of your cheddar over everything.
03 -
Dump in your corn muffin mix a little at a time. Gently fold so it's all mixed together.
04 -
Throw in your eggs, garlic powder, cumin, pepper, and salt. Stir until it's all really mixed through.
05 -
In a huge mixing bowl, toss in your zucchini, onion, half your cheddar, jalapeño, and corn. Combine until you can't spot one from the other.
06 -
Crank your oven up to 175°C. Grease a 20x20 cm dish with butter or spray so nothing sticks.
# Notes:
01 -
Not eating gluten? Just grab a corn muffin mix that's labeled gluten-free. Check the package—sometimes the instructions change a little.