Southwestern Vegetable Cornbread Bake

Photo of Southwestern Vegetable Cornbread Bake
Prep Time
10 min
Cook Time
45 min
Yield
6 servings
Recipe by:

Love spicy food? Make this recipe even spicier by adding medium or hot salsa and chopped up jalapenos!

Make This Recipe

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)
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Preparation

Heat oven to 400°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.

Nutrition

Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.

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Information per Serving
Serving Size 1 serving
Calories 677
Fat 20 g
Saturated Fat 10 g
Cholesterol 71 mg
Sodium 1033 mg
Carbohydrates 96 g
Dietary Fiber 17 g
Protein 33 g