Monday, November 18, 2019

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.  


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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