3 medium (3 cups) zucchini, sliced
1 (16-ounce) package frozen whole kernel corn, thawed
1 (16-ounce) jar thick and chunky salsa
1 (15-ounce) can black beans, rinsed, drained
1 teaspoon finely chopped fresh garlic
1 (8 1/2-ounce) package corn muffin mix
1/3 cup milk
Heat oven to 400°F. Grease 13x9-inch baking dish; set aside.
cheese, corn, salsa, beans and garlic in bowl. Spoon into prepared dish. Bake 25-30 minutes or until heated through.
Combine muffin mix, milk and egg in bowl; stir just until dry ingredients are moistened. Drop cornbread mixture by
onto hot vegetable mixture. Continue baking 12-15 minutes or until cornbread is light golden brown. Sprinkle with remaining cheese during last 2-3 minutes of baking. Let stand 10 minutes before serving.
This recipe has a moderate spice level. If you like spicier food, consider using medium or hot salsa and one of the hot and spicy flavors of black beans (do not drain). For even more spice intensity, stir 1 to 2 tablespoons of chopped red or green jalapeño chile peppers into cornbread mixture.