CORN AND ZUCCHINI MELODY
Zucchini, corn, and onions combined with chopped bacon and cheese. A quick and easy way to use some fresh veggies from your garden!
Provided by MOLSON7
Categories Side Dish Vegetables Squash Zucchini
Time 30m
Yield 5
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium-high heat until evenly brown. Reserve 1 tablespoon of drippings. Drain bacon, chop, and set aside.
- Heat the bacon drippings in the skillet over medium heat. Saute the zucchini, corn, and onion until tender but still crisp, about 10 minutes. Season with pepper. Spoon vegetables into a bowl, and sprinkle with chopped bacon and shredded cheese.
Nutrition Facts : Calories 122.7 calories, Carbohydrate 14.5 g, Cholesterol 12.9 mg, Fat 5.4 g, Fiber 2.2 g, Protein 6.3 g, SaturatedFat 2.2 g, Sodium 198.6 mg, Sugar 3.2 g
ZUCCHINI CORNBREAD
Another way to use that summer zucchini squash.
Provided by Judy McAllister
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 45m
Yield 8
Number Of Ingredients 11
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g
CORN AND ZUCCHINI PANCAKES
These savory corn and zucchini fritters use fresh seasonal produce to make a unique side for any of your grilled favorites. Perfect with grilled chicken, fish or beef. The zucchini helps to keep the cakes moist and the corn gives them a sweet crunch. It's a perfect way to sneak in more veggies, especially if you have some picky eaters in the family. Who can resist savory little pancakes?
Provided by Anne Talbot-Kleeman
Time 40m
Yield 16
Number Of Ingredients 15
Steps:
- Preheat the oven to 200 degrees F (95 degrees C).
- Whisk buttermilk, whole wheat flour, all-purpose flour, Parmesan cheese, egg, olive oil, salt, baking powder, and pepper together in a medium bowl until smooth. Stir in corn, zucchini, onion, basil, and garlic.
- Coat a large nonstick skillet with cooking spray and heat over medium heat. Pour 1/4 cup batter into the pan to make a 3-inch fritter. Repeat to make 3 more fritters in the skillet. Cook until edges are firm and bottom is golden brown, about 2 minutes. Flip and cook until the other side is golden brown, about 2 minutes more. Transfer to a baking sheet and place in the preheated oven to keep warm. Repeat to make remaining pancakes.
- Serve warm.
Nutrition Facts : Calories 78.8 calories, Carbohydrate 11.1 g, Cholesterol 13.3 mg, Fat 2.9 g, Fiber 1.3 g, Protein 3.2 g, SaturatedFat 0.7 g, Sodium 205.1 mg, Sugar 1.8 g
CORN PONE
This is a wonderful corn pone recipe from my friend's grandmother. Once you prepare this dish, it will become a staple. It is moist and delicious and goes great with barbeque and other Southern-style dishes.
Provided by Larry
Categories Bread Quick Bread Recipes Cornbread Recipes
Time 1h10m
Yield 16
Number Of Ingredients 7
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Butter a 9x13-inch baking pan.
- Place cornmeal in a large bowl. Pour in boiling water, stirring until blended. Add sugar and salt; blend using an electric mixer.
- Beat milk and eggs together; stir into the cornmeal mixture. Add melted butter and blend well. Pour into the prepared pan.
- Bake in the preheated oven until top is slightly browned, about 1 hour.
Nutrition Facts : Calories 222.8 calories, Carbohydrate 34.7 g, Cholesterol 52.6 mg, Fat 8.1 g, Fiber 1.7 g, Protein 4.1 g, SaturatedFat 4.4 g, Sodium 221.6 mg, Sugar 17.3 g
DELICIOUS SUMMERY ZUCCHINI AND CORN SKILLET
This recipe is easy and so delicious, especially in the summer, as a main dish lunch or supper with fresh bread or as a side dish to grilled fish or chicken
Provided by kristin ei
Categories One Dish Meal
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- clean and cut zucchini in quarters long ways and then into cubes.
- cut off kernels from ears of corn.
- slice onion into rounds, VERY thinly.
- melt butter in a large skillet.
- Add onions and corn and sautee until onions are clear NOT browned.
- Add zucchini, salt and pepper to taste.
- Add about 1/2 cup fresh cold water.
- Cover skillet.
- Cook on medium until veggies are tender.
- Drain any excess water, add parsley and cheese, cover until melted and serve.
DELICIOUS CORN PONE
This is a very OLD recipe that makes the most marvelous moist cornbread! I was given this recipe by a dear relative who was a neighbor of mine after I was married. Jeannette taught me so many things about cooking and baking. This was her grandmother's corn pone recipe. Everyone loves it and asks me for the recipe. I have not found a recipe here that is like it. This can be served all year round. It is requested at all family and Church dinners. It does not taste anything like the drier cornbreads. Some area restaurants include pieces of this type of moist pone in their bread baskets. I hope you try it and like it too!
Provided by Debaylady
Categories Breads
Time 2h12m
Yield 24-30 pone, 24-30 serving(s)
Number Of Ingredients 9
Steps:
- In a large mixing bowl, combine the yellow cornmeal, sugar, and salt.
- Slice the butter over top the dry ingredients.
- Add the boiling water and stir to mix ingredients together.
- Add the flour and baking powder; stir to mix in well.
- Beat eggs, mix with the milk and add to the rest of the ingredients.
- Stir to mix well. Be sure to get all the lumps out. Hint: When you are pouring into pan, stop if you see lumps and beat with mixer on medium.
- Spray a 13 x 9-inch pan with Pam.
- Pour in your baking pan.
- Bake 1 hour in a preheated 325 degree oven.
- Then lower the temperature to 300 degrees and bake 1 hour.
- Do NOT cut until at least 1/2 hour after taking out of the oven.
- Note: The number of servings will depend on how you cut the squares.
- If you cut the square into 1-inch pieces you will get a large number, but people will go back for more and more. We like the larger squares.
Nutrition Facts : Calories 175.4, Fat 5.7, SaturatedFat 3.1, Cholesterol 30.6, Sodium 154.6, Carbohydrate 29.2, Fiber 1.4, Sugar 12.6, Protein 3
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