Spicy Zucchini Corn Bread
- 1 tsp. vegetable oil
- 1 cup zucchini, shredded
- 1 cup milk
- 2 (6.5 oz.) pkgs. corn muffin mix
- 2 large eggs
- 1 cup shredded extra-sharp cheddar cheese
- 2 tsp. minced Chipotle in adobo
Heat oven to 400 degrees F. Coat 10 inch cast-iron skillet with oil. Heat over medium heat.
Whisk milk, eggs, and Chipotle in large bowl. Stir in corn muffin mix, zucchini, and cheese until just combined. Spread in hot skillet.
Place skillet in oven. Bake 21 to 23 minutes until set in center and top is evenly browned.
Cool in skillet on wire rack at least 15 minutes; cut into wedges.
By Jodi from Aurora, CO
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