Homemade Zucchini Cornbread Recipe
Is it Zucchini season? Did your neighbors ring your doorbell and all you find is that oversized Zucchini?
Well let’s put that to use shall we! This delicious take in Cornbread but using Zucchini is a win win!
You could use frozen Zucchini or fresh Zucchini and as for the cornmeal you could use cornmeal or masa harina. For this recipe I used my Mockmill 100 and corn from Azure Standard to make fresh ground cornmeal. How fun and homesteady right?
Want it sweeter? Add in a half of cup of sugar and you’ll get that extra sweet Cornbread!
This Zucchini Cornbread is great as a side dish at dinner, a snack or treat, or bring it along to a bbq or potluck!
Feel like using up more of your Zucchini, try these other two recipes…..
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/2 cup sugar (Optional)
- 15 oz. can creamed corn or regular corn
- 1 large egg
- 1/4 cup honey
- 1/4 cup butter melted
- 1/4 cup milk
- 1 1/2 cups grated zucchini
- 1/2 cup grated Cheddar Cheese
Directions:
- In a pan warm up the honey, butter and milk (optional sugar). Let cool and add in the egg and corn and mix until combined.
2. In a larger bowl blend together cornmeal, flour, baking powder and salt.
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3. Add the wet ingredients to the dry ingredients, along with zucchini and Cheddar cheese (you could use whatever shredded cheese you have on hand like parmesan, etc), and stir until just moistened and combined. Do not over mix.
4. Grease an 8×8-inch baking pan.
5. Spread batter into prepared baking pan.
6. Bake at 400 degrees for 30-35 minutes, or until the top and edges are golden, and a toothpick inserted near the center comes out clean.
7. Remove to a wire rack to cool. Cut and serve.
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Recipe inspired by The Gold Lining Girl
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