Description
Soft cornbread made tender with corn kernels and shredded zucchini, perfect for pairing with honey or dunking into a bowl of chili.
Ingredients
Units
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 cup sugar
- 1 cup buttermilk
- 2 large eggs
- 1/4 cup unsalted butter, melted
- 1 cup shredded zucchini
- 1/2 cup corn kernels
Instructions
- Preheat your oven to 400°F and grease a 10-inch cast iron skillet.
- In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.
- In another bowl, whisk together the buttermilk, eggs, and melted butter.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Fold in the shredded zucchini and corn kernels.
- Pour the batter into the prepared skillet and spread evenly.
- Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before slicing and serving.
Notes
You may substitute the honey with your favorite sweetener.
Cornbread may also be baked in a greased 8×8″ square baking dish.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 180
- Sugar: 5
- Sodium: 300
- Fat: 6
- Carbohydrates: 28
- Fiber: 2
- Protein: 4