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Zucshorn Bake
A healthy, low fat casserole loaded with vegetables--corn, zucchini, yellow squash baked with corn meal.
Ingredients
- 3 eggs
- 1 can evaporated milk
- 2 cans (15 oz) cream style corn
- 2 boxes Jiffy corn muffin mix
- 2 cups baking mix
- 2 medium zucchini (peeled and cubed)
- 1 medium yellow crookneck squash (peeled and cubed)
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Method
Break eggs into a large bowl and lightly beat, add milk and corn, stir to blend. Add muffin and baking mixes and stir to moisten. Add zucchini and squash stirring only to evenly distribute throughout the batter. Place in a lightly greased baking pan or a roasting pan. Bake in a 350 degrees F preheated oven for 1 - 1 1/2 hours until the top is lightly brown and the center when tested comes out clean.
Notes: Can be made the day before and reheated. Very moist.
Number of Servings: 12
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