Zucchini-Sausage Cornbread – Guest Post

This meal will satisfy the heartiest of appetites and the pickiest eaters!

Makes 4 generous servings

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Zucchini-Sausage Cornbread

Yield – 4 servings

Preparation Time – 5 minutes

Cooking Time – 60 minutes


  • ½ lb. breakfast sausage, browned and drained ($1.50)
  • 1 box cornbread mix ($ .35)
  • 1/3 cup milk ($ .11)
  • 1 egg ($ .10)
  • 1 large zucchini, shredded, about 1 ½ cups ($ .59)
  • ½ cup cheddar, shredded ($ .33)


  • Preheat oven to 375 F degrees. Mix all ingredients together until just blended. Place in greased 8×8 casserole dish. Bake 35-45 minutes.
  • Serve with black-eyed peas for a Southern touch! ($ .55 for a can)


I guess it’s no surprise…that delicious and nutritious food doesn’t have to break the bank!

About Tristin: I am a Christian, wife, and mom who is trying her best to live a simple and fulfilling life.  I want my life to be rich–not in monetary terms–but rich in love, family, friends and laughter. Tristin blogs at Spartan Living.

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  1. Kara says

    Sounds good! I wonder how it would come out without the cheese added? My daughter is highly sensitive to dairy–we could substitute the milk but we couldn’t do the cheese.

    • says

      Kara, you can simply leave the cheese out and it works just fine! ; ) My husband likes everything better with a bit of cheese–that’s why it’s in there… but you can omit without any problem.

  2. Amy says

    Have those of you with dairy allergies tried Daiya cheese? It’s a bit pricey but it’s by far the best cheese alternative out there! It worth it for us to have a little “cheese” now and then!

  3. says

    I made this today in my first every freezer cooking day. I doubled the recipe, used a glass 9×13 baking dish, then cut it into 6 pieces and put it in ziploc bags since it was so firm. I did try a little first and WOW. I love cornbread so I assumed I would like it, but for such a small ingredient list I’m surprised at the flavor. And I used cornbread mixes from Aldi so I was slightly skeptical about that too. This is going in my permanent recipe collection. Thanks!

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