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We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Packed with summer vegetables, this cheesy cornbread dish has a plethora of flavor. With a generous 3 1/2 cups packed into this meal, zucchini certainly takes center stage. The end product is really fantastic, with the help of some fiery jalapeo and sweet corn.
What is needed
2.5 cups of zucchini, shredded and set aside to drain
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
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