Savory Cheddar Zucchini Cornbread
photo by Lalaloula
- Ready In:
- 45mins
- Ingredients:
- 12
- Serves:
-
8
ingredients
- 1 1⁄2 cups zucchini, coarsely chopped
- 1 cup milk
- 1⁄2 cup onion, chopped
- 2 eggs
- 1⁄4 cup butter, melted and cooled
- 1 1⁄4 cups cornmeal
- 1 cup whole wheat flour or 1 cup all-purpose flour
- 1 tablespoon dried dill
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1⁄8 teaspoon pepper
- 1 cup shredded cheddar cheese, shredded
directions
- Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
- Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.
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Reviews
-
WOW, what a great recipe! I really enjoyed this veggie twist on cornbread! The onion and zucchini made for a very moist and flavourful bread and the onion and dill were the perfect seasonings. I added a touch of garlic and used a flax egg, but other than that thought everything was perfect. THANK YOU SO MUCH for sharing this true winner with us. Ill definitely make it often again.<br/>Made and reviewed for Everyday is A Holiday Tag Game August 2012.
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So good! Makes a beautiful presentation, but most of all it tastes absolutely delicious. Loved the dill along with the zucchini. My DH was impressed because it was so moist -- he went back for seconds (maybe thirds). Will definitely make this cornbread again. Served this with a delicious pot roast and some stewed sunburst tomatoes. Made for Spring PAC, 2012.
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