I am feeling corny...

I saw Cathy's recipe for Mexican Cornbread....bookmarked it for later.....as I was planning what to have for dinner....I thought how could I use my zucchini before it goes bad....and the cornbread recipe popped into my head....so I did some tweaking...

Zucchini and Onion Cornbread
Restyled from Cathy of Noble Pig

1-1/2 cups (6 oz) shredded sharp Cheddar cheese
3/4 cup buttermilk
1/3 cup butter, melted
2 eggs
1 can (8.5 oz) corn pureed in food processor (she used creamed corn, I didn't have any)
½ can cream of chicken soup (the creaminess to replace no creamed corn)
2 zucchini, shredded and squeezed dry with a clean dish towel
1/2 cup onion chopped
2 Tbsp. chives minced
1 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tsp. teaspoon salt

In a large bowl mix cheese, buttermilk, butter, soup, eggs, corn, zucchini, onion and chives.

In another bowl mix cornmeal, all-purpose flour, baking powder, baking soda and salt. Add to cheese mixture; stir just until dry ingredients are moistened.

Generously spray a 10 in. springform pas with cooking spray. Pour mixture into casserole. Bake 40 to 50 minutes in a 375 degree oven or until cornbread is a deep golden brown and a knife inserted in center comes out clean. Cooking times are going to vary based on width and height of the pan you use.

Cool in the pan 10 minutes and slice into wedges. Serve warm with addition melted butter and chopped green onions on top.

This was super moist, fresh with zucchini and onion flavor. Crusty edges and buttery top. K-man asked for seconds! It was also great the next morning as brunch with a few slices of thick bacon....mmmm. Thanks Cathy for the springboard idea for this new cornbread! Yummy