Summer Zucchini Cornbread
Author: 
Recipe Type: Baking, Bread
Serves: 10 to 12 servings
 
Soft cornbread is made tender with corn kernels and shredded zucchini for a flavorful skillet perfect with honey or dunked into a bowl of chili.
Ingredients
  • 1 cup all purpose flour
  • 1 cup cornmeal
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 large egg
  • 1 cup buttermilk
  • ⅓ cup + ½ tablespoon canola oil, divided
  • 3 tablespoons honey*
  • 1 cup grated zucchini
  • ½ cup fresh or frozen corn kernels (thawed if frozen)
Instructions
  1. Preheat the oven to 400 degrees. Grease a skillet with the ½ tablespoon canola oil and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, beat the egg lightly. Add the buttermilk, canola oil, and honey, and whisk until combined. Pour the wet ingredients into the dry ingredients and stir together until just incorporated. Stir in the zucchini and corn, careful not to over mix, and pour into the prepared skillet.
  4. Bake on the middle rack of the oven for 20-25 minutes or until lightly golden on top and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then slice, serve, and enjoy!
Notes
You may substitute the honey with your favorite sweetener.
Cornbread may also be baked in a greased 8x8" square baking dish.
Recipe by Honest Cooking at http://honestcooking.com/summer-zucchini-cornbread/