To make things easy, I gathered my other ingredients while the zucchini and salt were doing their thing so I was ready to go the moment the zucchini was ready. Now you’re ready to proceed with the remainder of the prep. Once you’ve drained and gently squeezed the excess liquid from the zucchini. Just watch that you’re not too heavy-handed with the salt - a few little shakes do the trick but won’t over-salt your zucchini. This method works great for any juicy vegetables that could turn a recipe or salad into mush: tomatoes, cucumbers, squash. cans of tomato sauce instead because thats what I. You may use a microwave or double boiler to do this. My family loved it Needed a quick, easy dinner and this was perfect. Then add a cup of sour cream to the same bowl and whisk until smooth and homogeneous. Grease your 1,5-2 quart baking dish with oil or melted butter.
#Jiffy cornbread casserole how to
I allowed it to sit for 30 minutes and then gently squeezed out any remaining liquid. How to make jiffy cornbread casserole Step 1. I shredded my zucchini, put it in a colander in the sink and then lightly salted the zucchini shreds to draw out the extra water. Zucchinis are very watery so be sure to prep yours beforehand so you don’t wind up with a soggy mess. Chop your onion, then add it to the cornbread mixture alongside the spicy brown mustard. This Jiffy mix calls for milk and 2 eggs, but follow the directions of the mix you have. Mix up the cornbread mix according to Jiffy package directions. I’m not even quite sure why I chose THIS particular way to use them, but it was a delicious way to slip some veggies and extra flavor into a cornbread-based casserole.Ĭheesy Zucchini Cornbread Casserole was inspired by a recipe I found a while back. The original recipe sounds great in its own right, but I thought it would be fun to use some additional ingredients to make it more my own.īefore we go any further I must mention about prepping zucchinis for cooking - baking especially. Preheat oven to 400 and grease an 8×8 or 9×9 casserole dish. Add 1 box Jiffy mix and stir until well combined.
Add the corn kernels and 1 (15-ounce) can creamed corn and stir to combine. I’ve gotta tell ya, a friend recently gave me a bunch of zucchini and I wanted more for them than to wind up in zucchini bread (no offense, as I love zucchini bread!). Add 8 ounces sour cream and 2 large eggs to the butter and whisk to combine.
0 kommentar(er)
