2 teaspoons of cumin
using half a teaspoon of black pepper and one teaspoon of salt
1 box of corn muffin mix, 8.5 oz.
Cornbread Casserole with Zucchini: A Recipe Guide
What’s in it?
3 and a half cups of drained, shredded zucchini
16 ounces of shredded cheddar cheese, split One diced white onion
1 cup of thawed corn from the freezer 1 chopped jalapeño (seeds may be removed for a milder flavor)
Two eggs
1.5 milligrams of garlic powder
One teaspoon of cumin, one teaspoon of salt, and half a teaspoon of black pepper
1 box of corn muffin mix, 8.5 oz.
Cornbread Casserole with Zucchini: A Recipe Guide
Get the oven preheated to 350 degrees Fahrenheit and gently coat a baking dish that is 8 by 8 inches.
Combine zucchini, onion, corn, jalapeño, half of the cheese, eggs, and seasonings in a large bowl.
Toss in the corn muffin mix gradually until well incorporated.
Once the baking dish is ready, transfer the mixture to it and sprinkle the remaining cheese on top.
Cook for 50–55 minutes, or until golden and cooked through. Keep heated before serving.