Thursday, July 11, 2013

Zucchini Cornbread (Throwback Thursday)


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.


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.


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

  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

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

  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 will still taste good. Hope it comes out for you. : )

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

  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. : )

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

  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. : )

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

  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

  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.

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

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

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

    Choc Chip Uru

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

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

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


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


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