Fresh Zucchini Cornbread

By Faith Chatham - Jan. 6, 2019

1 pkg yellow corn bread mix
1 egg, beaten
1/2 cup milk (Almond milk works fine)
1 zucchini squash sliced fine and diced
1/2 onion, diced
1/4 tsp of finely chopped fresh thyme
1/2 tsp of chopped cilantro


Mix together and bake in oiled pan  for 20 minutes at 350 degrees or until brown
Serves 6.

Optional a small can of drained yellow corn and/or a half-cup of cheese can be blended in before baking.