![]() And I mean we started at like 3 years old here too! The girls always liked making this cornbread because they loved squeezing the water out of the zucchini. One of the first things we cooked together were these Homemade Biscuits. Getting their hands dirty and getting to eat what they have cooked has not only been fun, but it has taught them a real skill. Over the years we have cooked lots of great recipes together. ![]() This is one of my all time favorite recipes to cook with my girls. ![]() No problem! Any Cornbread mix will be fine, just use about 1 cup and ½ a cup of any substitution, including Krusteaz for a gluten free alternative. Bake 30 to 45 min until cheese is melted and bread is slightly browned.Pour into a lightly greased 8 x 11 casserole pan. Season with salt, pepper, oregano and garlic. Mix zucchini, onion, corn and eggs in a large bowl.Can squeeze in a teat towel or cheesecloth to expedite process. Preheat oven to 350 degrees Fahrenheit.1 cup of whole kernel corn, rinsed and drained.3 cups shredded zucchini, drained and squeezed.So let me tell you how to do the rest! ~Ingredients~ That is it! That is the most work this recipe calls for. This makes sure you don't have too much moisture in the cornbread. Once ready to mix it all, I take a tea towel or cheesecloth and squeeze the excess water out of the zucchini. ![]() I usually allow drain time while I am prepping the other ingredients. Allow it to sit in a colander for a little bit to drain some. I simply use my box grater and grate the zucchini. While this one may be a little more labor intensive, it is still so easy. Also, taking a box mix like this Jiffy bread and adding the zucchini, spices, egg and cheese really do make it more. It's filling and just seems so much more than a staple of corn bread. Is it a meal? Is it cornbread? That answer is up to you! I love this dense, moist spin on cornbread because it really feels more like a side dish. This moist cornbread has a touch of sweetness and texture you will love. Set it aside.Zucchini Cornbread is a delicious spin on traditional cornbread. Step 1: Preheat oven to 350 degrees F and grease an 8x4 bread pan. Milk- Use milk (dairy or non-dairy) to help hydrate the batter.įor specific ingredients and measurements, please see the recipe card below. Jiffy mix- You'll need a box of Jiffy corn muffin mix as the base of this recipe. Ripe banana- A mashed ripe banana will help with the binding of the bread and give it some flavor and moisture. This recipe is JUST as easy as that, making it one you'll want to repeat often. One of my favorite things about Jiffy cornbread is that it's so easy to make, just whisk everything together and bake it. This recipe is perfect for those avoiding eggs due to allergies, and you can swap out the milk for a dairy free alternative too Eat this cornbread banana bread as a snack with honey on top, turn it into muffins, or simply enjoy it as a side dish to your favorite meals. The banana flavor is pretty subtle so you don't have to worry about adding it as a side dish next to chili or something you wouldn't normally eat with bananas.įor more Jiffy cornbread recipes, make sure to check out my Cornbread Tamale Pie, Cornbread Bundt Cake, Jiffy Cornbread With Cake Mix, and Jiffy Jalapeno Cornbread. While this banana bread recipe may not taste like banana bread, it does taste like cornbread. That's where the banana and milk come in. Thanks to Jiffy we have everything we need except a little binder and liquid. We love this easy cornbread recipe because it's so fast and simple to throw together. This 3 ingredient banana cornbread recipe is so easy and perfect for a side dish- it's made without eggs too! It's moist, flavorful, and perfect for dinner.
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