Tuesday, January 19, 2021

Zucchini Cornbread with Feta Cheese (1987)

  • 6 eggs
  • 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 Recipes
Sweet 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.)

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