Southwestern Vegetable Cornbread Bake

1. 1

   Heat oven to 400F.

2. 2

   Grease 13x9-inch baking dish; set aside.

3. 3

   Combine zucchini, 1 cup cheese, corn, salsa, beans and garlic in bowl.

4. 4

   Spoon into prepared dish.

5. 5

   Bake 25-30 minutes or until heated through.

6. 6

   Combine muffin mix, milk and egg in bowl; stir just until dry ingredients are moistened.

7. 7

   Drop cornbread mixture by 1/4 cupfuls onto hot vegetable mixture.

8. 8

   Continue baking 12-15 minutes or until cornbread is light golden brown.

9. 9

   Sprinkle with remaining cheese during last 2-3 minutes of baking.

10. 10

    Let stand 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.