Savory Zucchini Cornbread Recipe

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:

  1. Preheat the Oven:
    Preheat your oven to 400°F (200°C). Grease a 9-inch square baking dish or line it with parchment paper.
  2. Mix Dry Ingredients:
    In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and black pepper.
  3. Add Zucchini and Corn:
    Stir in the grated zucchini, corn kernels, cheese (if using), and herbs (if using) until well combined.
  4. Combine Wet Ingredients:
    In another bowl, beat the eggs and then add the milk and vegetable oil (or melted butter). Mix until smooth.
  5. 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.
  6. Pour into Baking Dish:
    Pour the batter into the prepared baking dish, spreading it evenly.
  7. 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.
  8. 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!

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