Take a break from regular cornbread and try this fluffy Cornbread recipe. The batter can be whipped up within minutes and once baked, this fluffy, cheesy cornbread is the perfect accompaniment to any bbq, soup or stew!
Make it A Jalapeno Cornbread. Add chopped jalapenos or drained jarred jalapenos and extra cheese.
Make it a Gluten-Free Cornbread. Literally, all you have to do is swap out the flour with your favorite gluten-free one-for-one blend.
Add More Vegetables. Feel free to add any vegetable (fresh or dried) to the cornbread batter, but practice moderation. Some of my other favorite additions to this fabulous cornbread recipe are finely diced sun-dried tomatoes, kale bits, herbs, bits of olives, and even jalapenos! Just watch out for the sizes of your veggies. The smaller the better—nothing larger than the size of a corn kernel to be safe and always use them in moderation!
Yes. You can freeze whole or slices of this cheddar zucchini cornbread and reheat them in an oven, defrost in a microwave or warm up in a toaster.
It can be kept in a freezer-quality zipper bag at room temperature on the counter for several days and will dry out over time.