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We have the perfect recipe for you if you love cornbread but are seeking for something heartier and healthier. Summer vegetables abound in this buttery cornbread dish with zucchini. With three and a half cups packed into this meal, zucchini is undeniably the main attraction. The tangy jalapeo and sweet corn are the supporting cast members that really bring it home.
What is needed
2.5 cups of zucchini, shredded and set aside to drain
1 chopped white onion and 16 ounces (split) of shredded cheddar cheese
Thawed corn, measuring 1 cup
1 chopped jalapeño (to make it milder, remove the seeds).
two eggs
2 milligrams of garlic powder
one teaspoon of cumin flour
1/4 teaspoon of salt
1/2 teaspoon of black pepper
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