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Prep
8 min.
Cook
25 min.
Yield
8 servings

Parmesan and Cheddar Zucchini Cornbread

Ingredients

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

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.