Jalapeno Zucchini Cornbread

Recipe by Lorraine of AZ
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READY IN: 1hr 10mins
SERVES: 9
UNITS: US

INGREDIENTS

Nutrition
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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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