Thursday, July 11, 2013

Zucchini Cornbread (Throwback Thursday)

Yum


2011 Photo

I am usually a "Jiffy Cornbread Mix" kind of girl, but I am trying to broaden by baking horizons so here goes my version of cornbread made from scratch.  Two tries later, I finally came up with a very moist, flavorful cornbread with a little spicy kick that I was proud to serve my family and friends.  

 Note:  Throwback Thursday is a new series where I take some of my original posts here on  Curry and Comfort and redo them so I can take better photos.





Ingredients:


Wet Ingredients: 
1 cup buttermilk
1 cup grated zucchini
2 eggs
1/2 large onion grated or finely chopped
1/4 cup canola oil
2-3 jalapeno chilies diced small
Mix all ingredients well.

Dry Ingredients:
1 1/4 cups of cornmeal
1 cup all-purpose flour
2 1/2 Tbs sugar
4 tsp baking powder
1 tsp salt
1 Tbs red chili flakes (or to taste)
1 cup of shredded cheddar cheese or mix of Mexican cheeses
Mix well and add to wet ingredients.  Do not over mix the batter.

Directions:

Pour batter into buttered or sprayed baking dish.  Bake at 350 degrees for 30-40 minutes or until fork comes out clean.



 



I also sprinkled a handful of cheese over the bread a few minutes before I turned off the oven to get a melted cheese topping.   Enjoy.



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19 comments:

  1. I've never put zucchini in cornbread before. What a creative idea!

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  2. I love this idea! Do you think it would work just with corn flour? I have the south American stuff. I'm gluten-free this month and seriously missing some sort of bread to mop up my curries & stews!! :D

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  3. Thank you Happywhennothungry. I hope you like it. It makes a very moist cornbread. : )

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  4. Foodblogandthedog- You can try just using all cornmeal. The texture maybe a little heavier, I'm not sure. But if you are craving some kind of bread....it will still taste good. Hope it comes out for you. : )

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  5. That looks simple and really tasty and maybe kinda good for you!

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  6. It was pretty tasty. I have only made cornbread with a pre-made mix before so I was happy to add all natural ingredients so I knew just what I was eating. Thanks for stopping by and hope you try it. : )

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  7. Oh that has to be good! I love zucchini, and I think it's a great idea to include it in cornbread!

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  8. Thanks Diethood. Next I am going to try it with whole wheat flour instead of the all purpose. Maybe it will make it even more healthy. : )

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    Replies
    1. I tired with whole wheat and loved it! Used olive oil and only 1 tbs of sugar and it was great!

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  9. Hi first time on your blog and wanted to comment on something I actually know about :) you have a varied and interesting collection here :) Enjoyed my hop -Zucchinied corn bread looks fantastic - cheers, priya

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  10. Throwback Thursday is a great idea! Your pictures are getting better and better. Love the cornbread too. The buttermilk must make it really moist.

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  11. We are huge fans of cornbread! Love love this zucchini version!

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  12. I was hoping that you were going to post that cornbread recipe! Love the addition of the zucchini!

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  13. Zucchini must add taste and moistness to this bread it looks delicious :)

    Cheers
    Choc Chip Uru

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  14. That's something looking very yum.. Love the addition of zucchini !

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  15. Unusual. Looks very good actually.

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  16. What an awesome idea to combine zucchini and cornbread! Extra flavor and nutrition. ;) Always love new twist of traditional/classic recipe!

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  17. What a lovely cornbread! I'm so happy to see you baking, Ramona. :D I would eat this entire cornbread in minutes!

    ~Jess

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  18. Love this idea of combining corn bread and zucchini!

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