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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Zucchini Cornbread Recipe

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This recipe for Zucchini Cornbread is from Grandma's Country Cooking, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. shredded zucchini
1 onion, chopped
2 eggs, beaten
1 8 oz Jiffy cornbread muffin mix
1/2 tsp. salt
1/4 tsp. pepper
8 oz. cheddar cheese
Directions:
Directions:
Empty Jiffy cornbread mix into a bowl, add onion, eggs, zucchini, salt, pepper and cheddar cheese. Mix well. Bake in 350º oven for 30 minutes or until bread is done on inside.

 

 

 

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