Buy cookbooks at
Buy cookbooks at
member logon   about the Circus   search for recipes   print this recipe   mimi's cyber kitchen
free registration   member pages   what's new   email this recipe   discussion boards
Email to Heather Woodford      

Recipe Categories:

    Zucchini Corn Bread Ole'

    Source of Recipe

    JoAnna M. Lund

    Recipe Introduction

    Serves 8
    *Freezes Well

    List of Ingredients

    • 2/3 cup Carnation Nonfat Dry Milk Powder
    • 3/4 cup water
    • 1 teaspoon white vinegar
    • 1 cup (6 ounces) yellow cornmeal
    • 6 tablespoons all-purpose flour
    • 1/2 teaspoon baking soda
    • 1 teaspoon JO's Chili Seasoning
    • 1 1/2 cups shredded unpeeled zucchini
    • 2 cups (one 16-ounce can) cream-style corn
    • 1/2 cup chunky salsa (mild, medium, or hot)
    • 2 eggs or equivalent in egg substitute
    • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese


    1. Preheat oven to 375 degrees. Spray a 9-by-9-inch cake pan with olive oil-flavored cooking spray. In a small bowl, combine dry milk powder, water, and vinegar. Set aside. In a large bowl, combine cornmeal, flour, baking soda, JO's Chili Seasoning, and zucchini. Add corn, salsa, eggs, and milk mixture. Mix well to combine. Spread mixture into prepared cake pan. Sprinkle Cheddar cheese evenly over top. Bake for 45 to 55 minutes. Place cake pan on a wire rack and let set for 5 minutes. Cut into 8 servings.

    Final Comments

    HINT: Substitute any reputable brand for JO's Chili Seasoning.

    Each serving equals:
    HE: 1 3/4 Bread, 3/4 Protein (limited), 1/3 Vegetable, 1/4 Skim Milk
    203 Calories, 3gm Fat, 10gm Protein, 34gm Carbohydrate,
    453mg Sodium, 172mg Calcium, 3gm Fiber
    DIABETIC: 2 Starch, 1/2 Meat, 1/2 Vegetable

    "Corn... On & Off the Cob Cookbooklet, page 60."




previous page | recipe circus home page | member pages
mimi's cyber kitchen |