Parmesan and Cheddar Zucchini Cornbread


Ingredients

Crisco® Original No-Stick Cooking Spray
2 large eggs
1/3cup sour cream
1/4cup milk
2tablespoons butter, melted
1 (7 oz.)package Martha White® Sweet Yellow Cornbread & Muffin Mix
1 small zucchini, shredded (about 1 cup)
1/2cup sharp cheddar cheese
1/4cup grated Parmesan cheese
1/4teaspoon ground red pepper (cayenne), optional

 

Preparation Directions

1.HEAT oven to 425ºF. Generously spray 8x8-inch baking pan with no-stick cooking spray. Whisk together eggs, sour cream, milk, butter and cornbread mix until smooth. Stir in zucchini, cheddar, Parmesan and red pepper, if desired. Pour into prepared pan.
2.BAKE 20 to 25 minutes or until golden brown. Cool 5 minutes on cooling rack. Serve warm or at room temperature.
Prep Time: 8 min
Cooking Time: 25 min
Serving size: 8 servings
 

Nutritional Information Per Serving

Serving Size (1/8), Calories 340 (Calories from Fat 150), Total Fat 16g (Saturated Fat 5g, Trans Fat 0g), Cholesterol 100mg, Sodium 550mg, Total Carbohydrate 32g (Dietary Fiber 1g, Sugars 16g), Protein 15g; Percent Daily Value*: Vitamin A 4%, Vitamin C 15%, Calcium 35%, Iron 2%.

*Percent Daily Values are based on a 2,000 calorie diet.