FOR THE CORNBREAD BASE:
1 Cup.Of cornmeal.
1 Cup.Of all-purpose flour.
1/4 Cup.Of granulated sugar.
1 Tbsp.Of baking powder.
1 Tsp.Of salt.
1 Cup.Of buttermilk.
1/2 Cup.Of unsalted butter, melted.
2 large eggs.
FOR THE ZUCCHINI MIXTURE:
2 medium grated zucchinis.
1 small chopped onion.
2 cloves garlic, minced.
1/2 Cup.Of cheddar cheese, shredded.
1/4 Cup.Of fresh cilantro, chopped (optional).
Salt and pepper to taste.
Olive oil for sautéing.
Cheese chicken nuggets
Rose & Pistachio Cheesecake
Savory Steak and Cheese Egg Rolls with Peppers and Onions
How Many Of You Can Recall This Vintage Kitchen Gadget From The Past?
Carlene Carter Straight Up: ‘Shut Up, It’s Beyonce! Country Music Is Lucky To Have Her
4 mins is all you need to clean your BBQ grill. Here’s how
My Dad Who Left 20 Years Ago Called from His Deathbed for a Final Wish — What He Asked Broke My Heart
Cherry Cheesecake Lush
Lemon Blueberry Cake