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Results 1 - 10 of 50 for home made zucchini cornbread
This is a great unsweetened, ... moist variation on cornbread. Preheat oven to 375°F. ... mixture, and then zucchini, corn and cherry tomatoes. ... and / or home grown ingredients taste best. First ... was moist and wonderful.
Cook stuffing as directed on ... over stuffing. Spread zucchini over cheese. Sprinkle carrot and ... thoroughly. Cover with foil after cheese melts.
Saute onion in sausage drippings along with zucchini slices. Cover and simmer 5 ... on bottom. Prepare cornbread mix and add shredded zucchini ... invert on serving platter.
Coarsely shred enough zucchini to make 1/3 cup; set ... sides of the cornbread from the dish; invert onto ... into wedges to serve. Serves 5.
Coarsely shred enough zucchini to make 1/3 cup; set ... loosen sides of cornbread from dish; invert onto a serving platter. Cut into wedges. Serves 5.
Coarsely shred zucchini to make 1/3 cup; set ... to 30 minutes or until top is golden brown. Cut in wedges to serve. (This freezes very well.)
Mix ingredients. Pour into 8 x 8 inch pan. Bake at 375 degrees for 30 minutes or until brown on top.
Mix all together and put in greased pan. Bake approximately 30 minutes in 400 degree oven until brown.
Mix and bake in 9 x 13 pan 30 to 40 minutes at 400 degrees.
1. In a small bowl, ... from heat, add cornbread stuffing, cranberry mixture and 2 ... dish servings. Cut zucchini into bite-sized chunks. In a ... Garnish with fresh thyme.
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