Zucchini Cornbread with Cheddar Cheese -Using Jiffy Mix

There are two approaches to using up zucchini, one is to peel it and hide it in things, and then there's the ~I'm going to embrace these big juicy gifts from God and enjoy every ounce of them~ approach. I've been shamelessly adding green and yellow specks of goodness to as many things as I can this summer:@) And my family will confirm that... I liked that this Zucchini Cornbread with Cheddar Cheese called for pantry items, and while I've made bread with cheese in it before, this is the first time I can really taste the cheddar.

I made a half batch in my 8" cast iron skillet.
Lots of zukes? You can click HERE for my Pinterest Board with other zucchini ideas.

Zucchini Cornbread with Cheddar Cheese Using Jiffy Mix-from Bring It Food Hub
2 boxes Jiffy Corn Muffin Mix
1/3 C milk-I used Half and Half
1 egg
2 C shredded zucchini-peeled if desired
3/4 C shredded cheddar cheese
2 tsp butter-optional for greasing pan

1. Stir cornbread mix, milk and egg.
2. Mix in zucchini and half of the cheddar.
3. Pour into sprayed muffin tin (or lined with cupcake papers), or sprayed 8X8 pan, or heated 10" cast iron with melted butter swirled around to grease pan.
4. Bake at 400 degrees approximately 15-17 minutes for muffins, 20-22 minutes for cornbread.

Let's put those zukes to good use and have a happy day:@)

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