Zucchini with Cornbread to Oven

Name: Zucchini with Cornbread to Oven
Yield: 8
Ingredients: 1 cup of cornmeal; salt to taste; 2 cups of cold water; 1 cup of milk; 2 eggs; 1 1/2 tablespoons of melted butter or margarine; 1 cup of cooked zucchini

1
1 cup of cornmeal
2
salt to taste
3
2 cups of cold water
4
1 cup of milk
5
2 eggs
6
1 1/2 tablespoons of melted butter or margarine
7
1 cup of cooked zucchini

Ingredients

1
1 cup of cornmeal
2
salt to taste
3
2 cups of cold water
4
1 cup of milk
5
2 eggs
6
1 1/2 tablespoons of melted butter or margarine
7
1 cup of cooked zucchini

Directions

1
Sift the cornmeal and salt into a bowl with the cold water
2
On the side, beat in a blender the milk, eggs, cooked zucchinis, and melted butter or margarine until everything is well mixed
3
Add this mixture to the cornmeal mixture and mix very well
4
Put it into an ungreased oven-safe form and bake in a moderate oven (170°F) for about 1 hour
5
Let it cool for 8 minutes.

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