Zucchini Cornbread Jalapeño Bake (Print Version)
# Ingredients:
→ Vegetables
01 -
875 g zucchini, shredded and thoroughly drained
02 -
1 white onion, finely diced
03 -
1 jalapeño, finely diced (seeds removed for less heat if desired)
04 -
170 g corn, thawed if frozen
→ Dairy
05 -
450 g premium cheddar cheese, shredded and divided
→ Eggs
06 -
2 large eggs
→ Pantry
07 -
1 teaspoon garlic powder
08 -
1 teaspoon ground cumin
09 -
1 teaspoon salt
10 -
0.5 teaspoon black pepper
11 -
240 g corn muffin mix
# Instructions:
01 -
Preheat oven to 175°C. Grease an 20x20 cm baking dish with nonstick spray or softened butter.
02 -
In a large bowl, mix shredded zucchini, diced onion, half of the cheddar cheese, corn, and jalapeño until evenly dispersed.
03 -
Add eggs, garlic powder, cumin, salt, and black pepper. Stir until well combined.
04 -
Gradually fold the corn muffin mix into the vegetable blend, ensuring the mixture is evenly incorporated.
05 -
Transfer mixture to the prepared dish. Evenly sprinkle remaining cheddar cheese across the top.
06 -
Bake for 50 to 55 minutes, or until the center is set and the top is golden brown. Cool briefly before serving warm.
# Notes:
01 -
For a gluten-free version, substitute the corn muffin mix with a gluten-free alternative. Always review the mix packaging to adjust for any differences in preparation.