A different twist to cornbread - Wing it Wednesday
I grew up on cornbread and beans. Which a wonderful Southern dish/food.
The cornbread was always a little sweet. Not sure why. Maybe mom put sugar into the mix.
The recipe for this Wednesday is a lot different than the traditional cornbread that went with beans.
Zucchini Yellow Squash Casserole
Modified - added the yellow squash to my recipe
2 cups shredded zucchini
2 cups summer squash
1 onion chopped
2 eggs beaten
1 (8.5 ounce) dry cornbread mix
1/2 teaspoon salt
1/4 teaspoon black pepper
8 ounces cheddar cheese shredded
Preheat oven to 350 degrees F (175 degrees C). Line 2 quart casserole dish with parchment paper.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
Bake in a preheated oven for 30 to 60 minutes.
A easy recipe - for a twist on the usual cornbread you may be used to with beans.
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