2 ratings

Southwestern Vegetable Cornbread Bake

Add jalapenos for extra spice
Courtesy of Eggland's Best

This recipe takes cornbread to the next level by incorporating zucchini, cheese, salsa and beans. 

Recipe courtesy of Eggland's Best 

Ready in
55 m
10 m
(prepare time)
45 m
(cook time)
Calories Per Serving


  • 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)


Heat oven to 400 degrees 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.