Cheese Fare Cornbread, Zymaropita

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!

ZYMAROPITA

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.

COMBINE:

  • 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.


Add zucchini/onion mixture to other ingredients in bowl. Stir and put in greased 9×13 cake pan.

Bake for 40-50 minutes or until golden on top.


If you can wait, cool for 15 minutes.  You can also serve at room temperature or cold.  Any way you plate it, it’s delicious!

For the Lenten Season

The Prayer of St. Ephraim for the Lenten Season on a single card and in a pack of 10.

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Vassi M Haros is a designer, photographer, blogger, wife and mom. She enjoys Southern living and thinks everyone should experience the South's hospitality. Called to serve Christ and the Orthodox Church, Vassi enjoys being able to offer note cards with an Orthodox Voice. She hopes you enjoy her photos and cards.

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