Zucchini Cornbread

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.  

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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