Zucchini Cornbread
Prep Time: 15 minutes Cook Time: 35 minutes Total Time: 50 minutes Servings: 9
Delicious cornbread featuring zucchini, corn, jalapenos, and an abundance of cheddar cheese!
Ingredients
- 2 cups shredded cheddar cheese (divided)
- 3 cups shredded zucchini
- 1 cup corn
- 4 green onions, finely sliced
- 1 jalapeno pepper, seeded and minced
- 2 eggs
- 1 cup cornmeal
- 1 cup all-purpose flour (gluten-free for gluten-free)
- 2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 2 tablespoons sugar
- 1/2 teaspoon salt
Directions
- Combine 1 cup of cheddar cheese with zucchini, corn, green onions, jalapeno, and eggs.
- In another bowl, mix together the cornmeal, flour, baking powder, baking soda, sugar, and salt.
- Blend the dry mixture into the wet mixture, pour into a greased 8×8 inch baking dish, and top with the remaining cheddar cheese.
- Bake in a preheated oven at 375F/190C until a toothpick inserted in the center comes out clean, approximately 30-40 minutes.
Note: *The zucchini contributes to the moisture in this recipe, so after shredding, do not squeeze or drain any liquid. If the batter is too thick, you may add 1-2 tablespoons of milk or water.
Tip: Opt for medium zucchini that are about 1.5-2 inches in diameter. (Larger zucchini tend to hold more liquid.)
Option: You can use a 9×5 inch loaf pan instead.
Option: Substitute 1 cup of cheddar cheese with 1 cup of cottage cheese.
Option: Include cooked and crumbled bacon.
Option: Leave out the green onions.
Option: Incorporate one or more herbs like chives, parsley, or dill.
Option: Try a different cheese such as gruyere!
Tip: I like to warm this bread slightly and spread butter on top to let it melt when serving! Delicious!