I might live in the Midwest now, but I’m a Southerner at heart!
One of the reasons; besides, delicious cornbread, a warmer climate, friendly people and good food, and did I mention cornbread (?), is that Southern Living has been delivered in our mailbox ever since I was married ~ way back when Mom gave a subscription of it to me.
Which leads me to zucchini and this recipe!
The gardens are starting to fill up with the vegetable; consequently, this slightly adapted recipe from SL is perfect for the season!
They are tasty zucchinis stuffed with a delicious blend of corn, onions, garlic, cheddar cheese, chicken and spices. Choose squash that are uniform in shape so they will cook evenly. The best kind are long, straight and not too skinny.
I will admit there was one problem with my finished dish: I bought ready-made cornbread from the grocery store to speed up the process, unfortunately, I did not sample it first. Too late, I realized the cornbread was very sweet, sort of like Jiffy mix, cake-like. I’m not a fan of sweet cornbread, and seldom add sugar to the batter when I make it.
Southern cornbread is traditionally made with little or no sugar (I do claim to top it with butter and a swirl of honey at times) while northern cornbread is sweet and more cake-like.
In Bill’s opinion and mine also, this zucchini mixture would have been much better with savory cornbread, the finished dish was too sweet for us. And it was a touch on the dry side; the next time, I would add ½ cup chicken broth to the mixture, somewhere along the line. It's definitely worth another try!
Whether you get your zucchini straight from the garden, or the farmers’ market, stock up on it and enjoy this cornbread-stuffed zucchini.
Just pay more attention than I did as to what type of cornbread you make it with!