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Here's a great tasting corn bread from a package of corn-muffin mix! Prep time: 10 minutes. Baking time: 21 to 23 minutes

1 teaspoon of  vegetable oil
1 cup of zucchini, shredded
1 cup of  milk
2 - 6.5oz package of corn muffin mix
2 large eggs
1 cup of shredded extra-sharp cheddar cheese
2 teaspoon of minced Chipotle in adobo   

Instructions:

Heat oven to 400°F. Coat 10-inch cast-iron skillet with oil. Heat over medium heat. Whisk milk, eggs and Chipotle in large bowl. Stir in corn muffin mix, zucchini and cheese until just combined. Spread in hot skillet. Place skillet in oven. Bake 21 to 23 minutes until set in center and top is evenly browned. Cool in skillet on wire rack at least 15 minutes; cut into wedges. Serves 8 to 10.