Southwestern Vegetable Cornbread Bake
- 3 medium (3 cups) zucchini, sliced
- 8 ounces (2 cups) Land O Lakes Deli Pepper Jack Cheese, shredded
- 1 (16-ounce) package frozen whole kernel corn, thawed
- 1 (16-ounce) jar thick and chunky salsa
- 1 (15-ounce) can black beans, rinsed, drained
- 1 teaspoon finely chopped fresh garlic
- 1 (8 1/2-ounce) package corn muffin mix
- 1/3 cup milk
- 1 Land O Lakes Egg
- Heat oven to 400F.
- Grease 13x9-inch baking dish; set aside.
- Combine zucchini, 1 cup cheese, corn, salsa, beans and garlic in bowl.
- Spoon into prepared dish.
- Bake 25-30 minutes or until heated through.
- Combine muffin mix, milk and egg in bowl; stir just until dry ingredients are moistened.
- Drop cornbread mixture by 1/4 cupfuls onto hot vegetable mixture.
- Continue baking 12-15 minutes or until cornbread is light golden brown.
- Sprinkle with remaining cheese during last 2-3 minutes of baking.
- Let stand 10 minutes before serving.
zucchini, cheese, kernel corn, chunky salsa, black beans, fresh garlic, milk, egg
Taken from www.landolakes.com/recipe/1014/southwestern-vegetable-cornbread-bake (may not work)