Southwestern Vegetable Cornbread Bake

Southwestern Vegetable Cornbread Bake
4.5 from 2 ratings
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This recipe takes cornbread to the next level by incorporating zucchini, cheese, salsa and beans. Recipe courtesy of Eggland's Best 
Prep Time
10
minutes
Cook Time
45
minutes
Servings
6
servings
Total time: 55 minutes
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 1/2-ounce) package corn muffin mix
  • 1/3 cup milk
  • 1 eggland's best egg (large)
Directions
  1. Heat oven to 400°F. Grease 13x9-inch baking dish; set aside.
  2. Combine zucchini, 1 cup cheese, corn, salsa, beans and garlic in bowl. Spoon into prepared dish.
  3. Bake 25-30 minutes or until heated through.
  4. Combine muffin mix, milk and egg in bowl; stir just until dry ingredients are moistened.
  5. Drop cornbread mixture by 1/4 cupfuls onto hot vegetable mixture. Continue baking 12-15 minutes or until cornbread is light golden brown.
  6. Sprinkle with remaining cheese during last 2-3 minutes of baking. Let stand 10 minutes before serving.
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