A little old man was selling vegetables in his front yard in my community. He had a table set up under the shade trees, very close to the road. He had only a few tomatoes, cucumbers, etc., but lots of zucchini! Of course, this time of year everyone has too much zucchini! In order to get rid of it quickly, he offered this recipe to anyone buying produce! Very clever! I bought some veggies and quickly ran home to bake this delicious cornbread!
Zucchini Cornbread
2 cups self-rising cornbread
1/2 cup self-rising flour
1/2 cup sugar
6 eggs
1 1/2 cups cottage cheese
3 cups shredded zucchini
2 1/2 sticks margarine or butter
Preheat oven to 400 degrees.
Mix meal, flour and sugar. Beat eggs and mix together. Add zucchini and cottage cheese. Melt butter in a 9 x 13 pan. Pour most of it in the mixture, but leave enough to keep the pan well greased. Bake 1/2 hour or until light brown.
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