SPECIAL OFFER: - Limited Time Only!
(The ad below will not display on your printed page)

« Back | Print Print

| Page | 3x5 | 4x6 |

New BHG Cookbook

Select a size and use your browser's print button to print the page.

Spiced Nuts and Zucchini Corn Bread

Makes: 18 servings

Prep 25 mins Bake 300°F 50 mins

Ingredients

1 cup all-purpose flour
1 cup yellow cornmeal
1/2 cup spiced mixed nuts (salt and pepper mixed nuts), finely chopped
1/3 cup sugar
4 teaspoons baking powder
1/4 teaspoon salt
4 eggs
1/2 cup butter, melted
1/2 cup unsweetened applesauce
1 14 3/4ounce can cream-style corn
1 cup coarsely shredded zucchini
1 cup shredded sharp cheddar cheese (4 oz.)
1/2 cup finely chopped onion

Directions

1. Preheat oven to 300 degrees F. Grease a 13x9x2-inch baking pan; set aside. In a large bowl stir together flour, cornmeal, nuts, sugar, baking powder, and salt; set aside.

2. In a bowl whisk together the eggs, butter, and applesauce. Stir in the corn, zucchini, cheese, and onion. Add egg mixture all at once to cornmeal mixture. Stir just until moistened. Pour batter into prepared pan.

3. Bake 50 to 60 minutes, just until edges are golden brown. Cool slightly; serve warm.

Nutrition Facts (Spiced Nuts and Zucchini Corn Bread)

Servings Per Recipe 18,
cal. (kcal) 201,
Fat, total (g) 11,
chol. (mg) 67,
sat. fat (g) 5,
carb. (g) 21,
Monosaturated fat (g) 4,
Polyunsaturated fat (g) 1,
fiber (g) 1,
sugar (g) 6,
pro. (g) 5,
vit. A (IU) 292,
vit. C (mg) 2,
Thiamin (mg) 0,
Riboflavin (mg) 0,
Niacin (mg) 1,
Pyridoxine (Vit. B6) (mg) 0,
Folate (�g) 52,
Cobalamin (Vit. B12) (�g) 0,
sodium (mg) 326,
Potassium (mg) 118,
calcium (mg) 121,
iron (mg) 1,
Percent Daily Values are based on a 2,000 calorie diet

What did you think of this recipe? Share your thoughts and rate it now.
« Back to Recipe