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.)