Jalapeno Zucchini Cornbread
- Ready In:
- 1hr 10mins
- Ingredients:
- 12
- Serves:
-
9
ingredients
- 1⁄2 yellow sweet onion, diced
- 1⁄2 cup butter, softened (1 stick)
- 3 large eggs
- 1⁄2 cup buttermilk (store bought or homemade, see note below for instructions)
- 1 cup zucchini, grated and packed (about 1 large zucchini)
- 2 large fresh jalapeno peppers, finely chopped
- 1⁄3 cup honey
- 1 1⁄2 cups flour
- 3⁄4 cup cornmeal
- 1 teaspoon baking powder
- 1⁄2 teaspoon baking soda
- 1 teaspoon salt
directions
- Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
- In a medium pan, saute onion in butter until soft and translucent. Let cool.
- With an electric mixer, combine softened butter, eggs and buttermilk.
- Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
- Serve with butter and jam or jelly. Can be made ahead and frozen.
- NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.
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Reviews
-
I shared this with co-workers who gave it mixed reviews. We all liked the zucchini, fresh jalapenos and onion, but most of us thought it needed something more. Some thought it need cheese and one thought it would be better as regular bread instead of a cornbread. I made as written using the loaf pan option. I might try playing around with it a bit, thanks for the post.
RECIPE SUBMITTED BY
Lorraine of AZ
Scottsdale