Zesty Cornbread Recipe

Directions

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking pan.

In a large bowl, cream together butter, milk and cream cheese. Mix in eggs, vinegar, sugar, vanilla and whole milk. Beat in the zucchini, almonds, Cheddar cheese and egg.

Slice zucchini and carrot into 1/4 inch slices. Transfer to baking pan. Boil 1 minute in the microwave, or until tender. Drain zucchini and stir in. Dice zucchini and carrot. Spoon zucchini mixture into prepared pan.

Bake in preheated oven for 30 to 35 minutes, or until zucchini and carrot are tender. Tint the olive oil in the center of the baking pan. Ladle 1/2 cup of the zucchini mixture out onto the bottom of the prepared pan. Spread milk mixture over zucchini and carrot, then pour remaining zucchini mixture over vegetable layer.

Meanwhile, in a medium saucepan combine eggs, vinegar, sugar, and vanilla extract. Simmer over medium heat, stirring constantly, until eggs are set. Pour egg mixture over zucchini and carrot layer. Sprinkle remaining zucchini over vegetable layer. Press zucchini mixture onto bottom of prepared pan. Cover and refrigerate for 2 hours.

Remove from refrigerator. Lightly grease a large baking sheet. Place zucchini and carrot mixture on the prepared pan. Place apple filling and zucchini mixture on zucchini layer. Spoon two tablespoons of egg mixture into center of each carrot and zucchini. Spread half of apple filling mixture over zucchini and carrot layers. Spoon remaining apple filling over zucchini and carrot layers. Top with remaining carrots and zucchini. Place pan on stove at 250 degrees F (120 degrees C) for about 25 minutes, or until vegetables are tender.

Remove carrots and zucchini from oven. Dust with egg mixture and spoon vegetable mixture over vegetables. Sprinkle remaining apple topping over salad. Cover and refrigerate for several hours.

While waiting, transfer carrot meat into a large stockpot over medium heat. Saute carrot meat and zucchini until meat is browned. Drain the vegetable stock and reserve for later. Place remaining vegetable stock in a large blender or food processor and blend 2 cups of the vegetable stock into the blender. Set aside.

While carrot meat is cooking, make the cheese: Melt butter and milk in small saucepan over low heat. Stir in cream cheese and cheese cheese. Remove from heat and stir in almonds.

Place zucchini halves in blender; pour over stew. Mix zucchini and carrots together, then fold into stew mixture. Serve with Italian bread.

Remove zucchini and carrot from oven. Remove zucchini and carrot from oven. Place zucchini and carrot in dish, then spoon zucchini mixture over carrot and zucchini mix. Garnish with slices of Italian bread.