This cornbread is a real treat when you find yourself needing to clear out the fridge during cheese fare week. It needs 4 zucchini, one onion and a box of JIFFY cornbread. Then you add feta, cottage cheese and anything you have left. I’ve made it with Parmesan, Asiago, ricotta, yogurt and even cream cheese. Yumm!
Preheat oven to 375*
Grate 4 zucchini (I use a big food processor) and a pinch of salt. Let sit in a strainer to draw out the moisture.
Chop 1 Vidalia onion. Sautee onion in 2 T butter until transparent.
- 1 box Jiffy Corn Bread/Muffin Mix
- ½ c cream of wheat,
- 1 stick softened butter
- 5 eggs
- 16 oz. small curd cottage cheese
- 8 oz. well crumbled feta cheese
- ½ c milk
- (I will also add any grated hard cheese I have including asiago, Parmesan, or Romano.)
Drain and squeeze zucchini and add to transparent onions and sauté for a few more minutes to remove more moisture.
Bake for 40-50 minutes or until golden on top.