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

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)