Italian Sausage & Zucchini Cornbread Bake
Ingredients:
1 Cup Martha White Yellow Cornbread Mix
1 Cup All purpose flour
1/2 Cup Milk
1/2 Cup Sour cream
1/2 Cup Grated Parmesan Cheese
2 Large Eggs
2 Cloves Garlic, minced
1 LB Ground Italian Sausage
1 Large Zucchini, Shredded
1 Cup Sliced Mushrooms (your choice)
1 Cup Jalapeno Jack Cheese, Shredded
Dash Salt & Pepper
Directions:
Preheat oven to 425 degrees. Take sausage & cook over medium heat on the stove top in a frying pan. Breaking it up into little pieces, brown & drain. Set aside. In the same pan put, garlic, mushrooms & zucchini saute till tender. Set aside. In a large mixing bowl add Cornmeal mix, flour, milk, eggs, Parmesan cheese. Mix till completely incorporated then gently fold in zucchini & mushroom mix, sausage and 1/2 cup shredded cheese until well blended. Pour into a greased 12 inch cast iron skillet. Top with remaining cheese & bake for 20-25 minutes until golden brown.
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