Jiffy Cornbread Dressing Recipe Recipe For Zucchini

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ZUCCHINI CORNBREAD DRESSING



Zucchini Cornbread Dressing image

A summertime twist on a holiday favorite--adding zucchini keeps the dish moist, plus adds color and the use of Swanson® Chicken Broth ensures the best flavor!

Provided by Jamie Justice Yost

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 5

Number Of Ingredients 13

1 tablespoon vegetable oil
2 cups grated zucchini
1 medium onion, minced
5 cups cornbread crumbs
2 cups sourdough bread crumbs
1 cup Swanson® Chicken Broth
½ cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
  • Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; saute until zucchini is softened slightly, about 3 minutes. Remove from heat.
  • In large bowl, combine cornbread and sourdough crumbs, Swanson® Chicken Broth, sour cream, and butter. Stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Mix until evenly moistened. Spread into prepared baking dish.
  • Bake in preheated oven until lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 573.6 calories, Carbohydrate 52.2 g, Cholesterol 164.6 mg, Fat 35.4 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 18 g, Sodium 1270.6 mg, Sugar 7.6 g

JIFFY® CHILI CORNBREAD CASSEROLE



Jiffy® Chili Cornbread Casserole image

This is a chili casserole that my family loves. It has all their favorites: chili, corn, cheese, and cornbread.

Provided by ruthie0404

Categories     Main Dish Recipes     Casserole Recipes

Time 55m

Yield 8

Number Of Ingredients 16

1 tablespoon olive oil
1 small onion, minced
1 pound ground beef
1 (15 ounce) can dark red kidney beans
1 (12 ounce) can tomato sauce
1 cup frozen corn
1 (1.25 ounce) package mild chili seasoning mix
1 teaspoon seasoned salt (such as LAWRY'S®)
1 teaspoon white sugar
1 teaspoon brown sugar
½ teaspoon garlic powder
2 dashes Worcestershire sauce
1 (7.5 ounce) package cornbread mix (such as Jiffy®)
⅓ cup milk
1 egg
1 cup shredded Cheddar cheese

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat olive oil in a 10-inch cast iron skillet over medium heat; cook onion until soft, about 5 minutes. Stir in ground beef and cook until browned, about 5 minutes more. Drain grease.
  • Add kidney beans, tomato sauce, corn, chili seasoning, salt, sugars, garlic powder, and Worcestershire sauce. Cook and stir until thoroughly heated, 5 to 10 minutes. Remove from heat and smooth out the top.
  • Combine cornbread mix, milk, and egg together in a bowl. Mix until a slightly lumpy batter forms. Drop big spoonfuls of the cornbread mixture over the chili; smooth out to the edges of the skillet.
  • Bake in the preheated oven until top starts to brown, about 15 minutes. Sprinkle Cheddar cheese on top and continue baking until cheese is melted, about 5 minutes more. Let casserole rest for 5 minutes before serving.

Nutrition Facts : Calories 400.1 calories, Carbohydrate 37.5 g, Cholesterol 71.6 mg, Fat 19.3 g, Fiber 5.2 g, Protein 20.9 g, SaturatedFat 7.6 g, Sodium 1429.6 mg, Sugar 8.1 g

ZUCCHINI CORNBREAD PIE



Zucchini Cornbread Pie image

Sweet and delicious use for zucchini! Halfway between a bread and a pie!

Provided by DianaMartowlis

Categories     Main Dish Recipes     Savory Pie Recipes

Time 1h20m

Yield 9

Number Of Ingredients 14

1 pastry for a 9-inch pie crust
2 tablespoons olive oil
1 onion, diced
1 clove garlic, minced
½ teaspoon oregano
¼ teaspoon cayenne pepper
salt and ground black pepper to taste
2 cups zucchini, thinly sliced
5 large eggs, beaten
1 small carrot, thinly sliced
½ cup shredded Cheddar cheese, divided
¼ cup grated Parmesan cheese
1 (8.5 ounce) package cornbread mix
¼ cup milk

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Press pie crust into a 9-inch square pan.
  • Heat olive oil in a skillet over medium heat; cook and stir onion until transparent, 5 to 10 minutes. Add garlic, oregano, cayenne pepper, salt, and black pepper to onion; cook and stir until fragrant, about 2 minutes. Remove skillet from heat and cool onion mixture slightly.
  • Mix onion mixture, zucchini, eggs, carrot, 1/2 of the Cheddar cheese, and Parmesan cheese in a bowl. Stir cornbread mix and milk into onion-zucchini mixture; pour into the pie crust. Pinch pie crust edges down into the pan until 1/4-inch from the top. Sprinkle the remaining Cheddar cheese over the filling.
  • Bake in the preheated oven until pie is set in the middle and the top is golden brown, about 45 minutes.

Nutrition Facts : Calories 329.6 calories, Carbohydrate 31.1 g, Cholesterol 113 mg, Fat 18.6 g, Fiber 3.2 g, Protein 9.8 g, SaturatedFat 5.6 g, Sodium 523 mg, Sugar 1.8 g

ZUCCHINI CORNBREAD



Zucchini Cornbread image

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

1 cup coarsely chopped zucchini
1 cup milk
½ cup chopped onion
2 eggs
¼ cup vegetable oil
1 ¼ cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

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

ZUCCHINI CORNBREAD CASSEROLE



Zucchini Cornbread Casserole image

A delicious and easy to prepare side dish casserole loved by everyone in the family.

Provided by Diana S.

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 8

Number Of Ingredients 7

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  • Bake in a preheated oven for 60 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g

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