one teaspoon of cumin flour
1/4 teaspoon of salt
1/2 teaspoon of black pepper
One 8.5-oz package of corn muffin mix
Zucchini Cornbread Casserole Recipe Details
Lightly butter an 8×8 inch baking dish and set the oven to 350 degrees F.
Blend the corn, jalapeño, eggs, zucchini, onion, half of the cheese, and half of the corn in a big bowl.
Add the corn muffin mix slowly, mixing until incorporated.
After preparing the baking dish, transfer the mixture to it and sprinkle the remaining cheese on top.
Cook for 50–55 minutes, or until golden and cooked through. Warm it up before serving.
