- 1 box cornbread mix
- 12 oz carton, cottage cheese
- 1/2 lb feta cheese
- 6 to 8 cups zucchini, peeled, seeded, grated, and water squeezed out
- 1/2 lb butter, melted
Mix together eggs, cornbread mix, cottage cheese, feta cheese, and zucchini.
Pour melted butter into batter, and bake at 350 degrees for 45 minutes or until golden brown. Use a 12-x-18-inch pan.
More "Lost" Corn Bread RecipesSweet Potato Cornbread (1847)
Carrot Corn Bread (1976)
(Origin - "Southern Elegance - A Collection of the Best of Carolina Cuisine" by the Junior League of Gaston County, North Carolina. 1987. This recipe was contributed by Katherine T. Currence.)