Zesty Zucchini-Cornbread Pie

1 medium onion, finely chopped

1 bell pepper, finely chopped

4 tablespoons butter, divided

6 to 8 small to medium zucchini, peeled and cubed

1½ cups crumbled cornbread

½ teaspoon salt

teaspoon cayenne pepper

1 cup grated pepper Jack cheese (can substitute Monterey Jack or Mexican mix)

1 cup chicken broth

1 large egg, beaten

Preheat the oven to 350 degrees. Sauté the onion and bell pepper in 2 tablespoons of the butter until the onion is clear. Add the zucchini and sauté until crisp-tender. in a large bowl combine the sautéed vegetables and cornbread crumbs and blend well. Add the salt, cayenne pepper, grated cheese, and chicken broth and pour into an 11 x 9-inch glass baking dish. Stir in the beaten egg. Melt the remaining 2 tablespoons butter and pour on top of the pie. bake for 30 minutes, or until the pie is set in the middle.

Makes 4 to 6 servings

It’s polite to take your plate to the sink when you’ve
finished eating at the Southern table. However,

it’s powerfully rude to eat and run.

When you’ve shared the fellowship of the food, it’s to stay awhile and talk. After all, the cook has spent hours preparing the feast; it’s only fair to give him or her at least some of that back in good social banter.