Savory Cheddar Zucchini Cornbread
6
People talking
This savory cheddar zucchini cornbread makes a nice side for soups and chilies.
- Ready In:
- 45mins
- Serves:
- Units:
6
People talking
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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This would be good with soup. Interesting flavor combo.Reply
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We didn't care for this! The only way it was edible was if we put a little bit of honey. Tastes a lot like baking powder. I was wondering with 4 teaspoons of baking powder.Reply
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