Southwestern Vegetable Cornbread Bake

  1. Heat oven to 400F.
  2. Grease 13x9-inch baking dish; set aside.
  3. Combine zucchini, 1 cup cheese, corn, salsa, beans and garlic in bowl.
  4. Spoon into prepared dish.
  5. Bake 25-30 minutes or until heated through.
  6. Combine muffin mix, milk and egg in bowl; stir just until dry ingredients are moistened.
  7. Drop cornbread mixture by 1/4 cupfuls onto hot vegetable mixture.
  8. Continue baking 12-15 minutes or until cornbread is light golden brown.
  9. Sprinkle with remaining cheese during last 2-3 minutes of baking.
  10. 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)

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