Zucchini Cornbread Jalapeño Bake (Print Version)
# Ingredients:
→ Pantry
01 -
1 teaspoon garlic powder
02 -
0.5 teaspoon black pepper
03 -
1 teaspoon salt
04 -
1 teaspoon ground cumin
05 -
240 g corn muffin mix
→ Eggs
06 -
2 large eggs
→ Dairy
07 -
450 g shredded cheddar cheese, separated
→ Vegetables
08 -
170 g corn, thawed if needed
09 -
1 white onion, chopped small
10 -
1 jalapeño, minced (take out the seeds if you want it milder)
11 -
875 g zucchini, grate and drain really well
# Instructions:
01 -
Switch the oven to 175°C and grab a 20x20 cm baking pan. Grease it with a smear of butter or spray oil so nothing sticks.
02 -
Crack eggs into a big bowl. Toss in onion, corn, jalapeño, and zucchini. Add the garlic powder, cumin, pepper, and salt. Mix until it's all good and combined.
03 -
Stir in half the cheddar, then pour in your corn muffin mix. Keep folding the batter until everything comes together. Don't overdo it.
04 -
Spread the mixture into your pan. Sprinkle the rest of the cheddar on top nice and even.
05 -
Pop the pan in the oven. Let it bake for 50 to 55 minutes until the gold top looks set. Pull it out and let it chill a few minutes before grabbing a slice.
06 -
It tastes best warm, so serve soon as it cools a bit.
# Notes:
01 -
Need gluten-free? Just swap in gluten-free corn mix. Give the package a quick check to see if there's anything you need to tweak.