Zucchini Cornbread
Prep Time: quarter-hour Cook dinner Time: 35 minutes Complete Time: 50 minutes Servings: 9
Cornbread with zucchini, corn, jalapenos and loads of cheddar cheese!
components
- 2 cup cheddar cheese, shredded (divided)
- 3 cups zucchini, shredded
- 1 cup corn
- 4 inexperienced onions, thinly sliced
- 1 jalapeno pepper, seeded and finely diced
- 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
instructions
- Combine 1 cup of cheddar cheese with the zucchini,corn, inexperienced onions, jalapeno, and eggs.
- Combine the cornmeal, flour, baking powder,baking soda, sugar, and salt.
- Combine the dry components into the moist components, place in a greased 8×8 inch baking pan and sprinkle on the remaining cheddar cheese.
- Bake in a preheated 375F/190C oven till a toothpick pushed within the middle comes out clear, about 30-40 minutes.
Word: *The zucchini is the supply of a number of the liquid for this recipe so after you shred the zucchini don’t squeeze out or drain off any of it’s liquid. As a result of zucchini has totally different quantities of liquid, in case your batter finally ends up being too thick to pour into the pan, be at liberty to combine in 1-2 tablespoons of milk or water.
Tip: Use medium sized zucchini with a width/diameter of round 1.5-2 inches or much less. (Thicker zucchini have much more liquid in them.)
Possibility: Use a 9×5 inch loaf pan.
Possibility: Exchange 1 cup cheddar cheese with 1 cup cottage cheese.
Possibility: Add cooked and crumbled bacon.
Possibility: Omit the inexperienced onions.
Possibility: Add a number of herbs like chives, parsley, dill, and many others.
Possibility: Use a distinct type of cheese like gruyere!
Tip: I get pleasure from warming this bread up a bit of and slathering on butter to soften into it when serving! Yum!
