Italian Zucchini, Sundried Tomato, and Olive Cornbread


I’ve started going overboard with my soup and chili recipes. I’m all about a comforting broth this time of year. If I had my way, I probably wouldn’t eat solid food from early October until about March. Curries and bisques and stews could keep me satisfied all winter long, I’m sure of it. 

Rather than test out that theory, though, and to make sure that my teeth are still able to chew after winter thaws into spring, I have to make some side dishes. I made my favorite chili with roasted butternut squash last week (recipe link!) and needed something equally delicious to round out the meal. 


This recipe takes the classic Jiffy cornbread box and makes that tiny box go further with the addition of plenty of Italian flavors. The cornbread is studded with shredded sauteed zucchini, acidic bursts of sundried tomato, salty chopped olives, and tangy feta cheese crumbles. It’s fast, it’s delicious, and it’s the only cornbread allowed near my perfect chili (at the moment – you know I’m always experimenting!).



Italian Zucchini, Sundried Tomato, and Olive Cornbread
Yields 8-10 servings

You will need:
  • 1 8.5 ounce box Jiffy cornbread (or your favorite cornbread mix/recipe)
  • 1/3 cup milk
  • 1 large egg
  • 1/2 cup zucchini, grated
  • 1/2 of a small Vidalia onion (about 1/4 cup)
  • 2 teaspoons minced fresh garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon each salt, pepper, and paprika
  • 1/4 cup sundried tomatoes, coarsely chopped
  • 10-12 stuffed green olives, chopped
  • 1/2 cup feta cheese

Method:

  • Preheat oven to 350. Lightly grease a small (8 inch by 8 inch) baking dish or loaf pan.
  • Heat a large skillet to medium-high. Add olive oil, garlic, onion, and zucchini. Cook for five to ten minutes, stirring occasionally. Sprinkle in salt, pepper, and paprika.
  • Prepare cornbread according to package directions in a large bowl. If you’re using Jiffy cornbread, you’ll stir together the egg and milk. 
  • Stir in sundried tomato, feta, and olives. Add cooked zucchini last. Do not overmix.
  • Pour batter into the prepared pan. Bake at 350 for 15 to 25 minutes, until the cornbread is golden brown. 
  • Remove from oven and set aside to cool slightly.Serve warm. 

Source: Blog

share post to:
Author

Leave A Comment

Your email address will not be published. Required fields are marked *