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    Spicy Zucchini Corn Bread

    Source of Recipe


    Ladies Home Journal, June 1997


    List of Ingredients


    • 1 tsp vegetable oil
    • 1 cup milk
    • 2 large eggs
    • 2 tsp minced chipotle chile in adobo
    • 2 pkgs. (6.5- to 10-oz. each) corn-muffin mix
    • 1 small zucchini, shredded (1 cup)
    • 1 cup shredded extra-sharp white or yellow Cheddar cheese


    Instructions


    1. Heat oven to 400 degrees (F). Coat a 10-inch cast-iron skillet with oil. Heat over medium heat.

    2. Whisk milk, eggs, and chipotle in large bowl. Stir in corn-muffin mix, zucchini and cheese just until combined. Spread in hot skillet. Place skillet in oven.

    3. Bake for 21 to 23 minutes, until set in center and top is evenly browned. Cool in skillet on wire rack for at least 15 minutes; cut into wedges.

      Serve warm, or cool completely.

      Makes 8 to 10 servings.
 

 

 

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