This savory zucchini cornbread is a delightful twist on traditional cornbread, incorporating the freshness of zucchini and the sweetness of corn. It’s moist, flavorful, and perfect as a side dish for soups, stews, or barbecues. Easy to prepare, this cornbread is also a great way to sneak in some veggies!
Ingredients:
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated zucchini (about 1 medium zucchini)
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup shredded cheddar cheese (optional)
- 1/4 cup chopped fresh herbs (like chives or parsley) – optional
- 2 large eggs
- 1 cup milk
- 1/4 cup vegetable oil or melted butter
Instructions:
- Preheat the Oven:
Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment paper. - Mix Dry Ingredients:
In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper. - Add Zucchini and Corn:
Stir in the grated zucchini, corn kernels, cheese (if using), and herbs (if using) until well combined. - Combine Wet Ingredients:
In another bowl, beat the eggs and then add the milk and vegetable oil (or melted butter). Mix until smooth. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix; a few lumps are okay. - Pour into Baking Dish:
Pour the batter into the prepared baking dish, spreading it evenly. - Bake:
Bake in the preheated oven for 20-25 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown. - Cool and Serve:
Let the cornbread cool in the pan for a few minutes before slicing. Serve warm or at room temperature.
Enjoy this delicious and hearty cornbread as a complement to your favorite dishes!