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Zucchini Cornbread Casserole

Reviewed: Sep. 28, 2013
I tried a similar recipe but did not use but 3 cups of zucchini instead of 4 and it was moist but not like spoonbread. I am going to try letting getting out the liquid from the zucchini. I also did not use as much cheddar cheese but the recipe I saw said to use low-fat sharp cheddar. There was a review from a gentleman who was surprised by the commercial cornbread mix--good for him that he has only used cornmeal--I've seen the other cornmeal for over 40 years and it is sweet. Also, the recipe I had said to bake it for one hour. I can't imagine that length of time unless you put the mix in an 8 or 9 inch baking pan. This is really a good side dish.
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