Zucchini Cornbread Recipe
Total Time
1 hour
Prep Time
20 minutes
Cook Time
40 minutes
Rating
4.9 out of 5 stars
(16)
Ingredients
8 servings
- 10 oz (about 2 cups) grated zucchini
- ¼ teaspoon salt
- 1/2 cup butter ( 4 ounces)
- ¾ cups cornmeal
- 1 ½ cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup sharp cheddar, grated ( divided)
- 2 eggs, room temperature preferably
- ½ cup buttermilk (or sub full fat plain yogurt)
- 1/8 cup maple syrup
- ½ cup corn kernels, fresh or frozen
- 2 green onions, finely chopped
- ½ – 1 jalapeño, finely chopped
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Preparation
Step 1
Preheat oven to 350 F
Step 2
In a 10” cast iron skillet, melt butter and set aside to cool.
Step 3
In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
Step 4
In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
Step 5
In a separate bowl beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don’t clean it out! Brush sides with butter.
Step 6
Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
Step 7
Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
Step 8
Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.
Step 9
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