Cheddar Zucchini Best Cornbread Recipe
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4.5
69 reviews
Excellent
Cheddar Zucchini Best Cornbread Recipe
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Take a break from regular cornbread and try this fluffy Cornbread recipe. The batter can be whipped up within minutes and once baked, this fluffy, cheesy cornbread is the perfect accompaniment to any bbq, soup or stew!
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Ingredients
- 1 cup flour
- 1 cup cornmeal
- 2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1/3 cup melted butter
- 2 tablespoon oil
- 1/3 cup sugar (use 3 tablespoons for less sweet cornbread)
- 1 cup buttermilk or yogurt
- 1 1/2 cups shredded zucchini
- 1 cup shredded carrots
- 2 cups corn kernels (fresh preferably, but canned or frozen are ok)
- 1/2 cup grated strong cheddar cheese (up to 1 cup)
Notes
- This sweet cornbread can be baked in a loaf pan, cast iron pan, a square pan or a sheet pan—just adjust baking times. It can even be skillet cornbread, baked in a 9" cast iron skillet!
- Use fresh corn when available --it's always the best! Second best and very close to fresh would be frozen corn.
- Make sure to squeeze dry the zucchini and carrot if they are pre-grated or feel watery.
- Make sure you don’t overmix your batter.
- You can swap the cheddar cheese for Monterey Jack or your favorite!
- Watch the video for this recipe to see how super easy it is to make!
- Pair this cornbread with this Sweet Potato Black Bean Soup or this Cuban Black Beans Chicken with Rice!
- Also check these Best Cornbread Muffins, Spicy Corn Fritters and Corn Coleslaw Recipe
- Make it A Jalapeno Cornbread. Add chopped jalapenos or drained jarred jalapenos and extra cheese.
- Make it a Gluten-Free Cornbread. Literally, all you have to do is swap out the flour with your favorite gluten-free one-for-one blend.
- Add More Vegetables. Feel free to add any vegetable (fresh or dried) to the cornbread batter, but practice moderation. Some of my other favorite additions to this fabulous cornbread recipe are finely diced sun-dried tomatoes, kale bits, herbs, bits of olives, and even jalapenos! Just watch out for the sizes of your veggies. The smaller the better—nothing larger than the size of a corn kernel to be safe and always use them in moderation!
- Yes. You can freeze whole or slices of this cheddar zucchini cornbread and reheat them in an oven, defrost in a microwave or warm up in a toaster.
- It can be kept in a freezer-quality zipper bag at room temperature on the counter for several days and will dry out over time.
Genuine Reviews
User Reviews
Overall Rating
4.5
69 reviews
Excellent
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