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Zucchini-Cornmeal Spoonbread Recipe

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This recipe for Zucchini-Cornmeal Spoonbread, by , is from The Snedecor Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Sherri Snedecor
Added: Monday, August 25, 2008

Category:
Category:

Ingredients:  
Ingredients:  
3 c. shredded zucchini (about 3 medium
zucchini)
3 eggs
1 c. sour cream
1 c. grated cheddar cheese
1/2 c. chopped onion
1/2 c. melted butter or vegetable oil
1/4 tsp. salt
1 1/2c. cornmeal

Directions:
Directions:
1. Heat oven to 400F. Spray 1 1/2-quart gratin or baking dish with cooking spray. Place zucchini in large strainer set over bowl; let stand 10 minutes. Press or squeeze zucchini to remove excess liquid.

2. Whisk eggs in large bowl until blended. Stir in sour cream, cheese, onion, butter and salt until combined. Stir in zucchini and cornmeal until blended. Pour into gratin dish.

3. Bake 25 minutes or until edges are golden brown and knife inserted in center comes out clean.

Number Of Servings:
Number Of Servings:
8

 

 

 

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