Southwestern Vegetable Cornbread Bake
Love spicy food? Make this recipe even spicier by adding medium or hot salsa and chopped up jalapenos!
Ingredients
- 3 medium (3 cups) zucchini, sliced
- 8 ounces (2 cups) Land O Lakes® 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 12-ounce) package corn muffin mix
- 13 cup milk
- 1 Eggland's Best Egg (large)
Preparation
Heat oven to 400°F. Grease 13x9-inch baking dish; set aside.
Combine zucchini, 1 cup cheese, corn, salsa, beans and garlic in bowl. Spoon into prepared dish.
Bake 25-30 minutes or until heated through.
Combine muffin mix, milk and egg in bowl; stir just until dry ingredients are moistened.
Drop cornbread mixture by 1/4 cupfuls onto hot vegetable mixture. Continue baking 12-15 minutes or until cornbread is light golden brown.
Sprinkle with remaining cheese during last 2-3 minutes of baking. Let stand 10 minutes before serving.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 serving |
|---|---|
| Calories | 677 |
| Fat | 20 g |
| Saturated Fat | 10 g |
| Cholesterol | 71 mg |
| Sodium | 1033 mg |
| Carbohydrates | 96 g |
| Dietary Fiber | 17 g |
| Protein | 33 g |
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