Take a break from regular cornbread and try this fluffy Cheddar and Zucchini 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!
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1/3cupsugar(use 3 tablespoons for less sweet cornbread)
1cupbuttermilk or yogurt
1 1/2cupsshredded zucchini
2cupscorn kernels(fresh preferably, but canned or frozen are ok)
1/2cupgrated strong cheddar cheese(up to 1 cup)
Preheat the oven to 425 degrees F.
In a medium bowl, whisk the dry ingredients together.
In another bowl, whisk the sugar, egg, yogurt (or buttermilk), sugar, butter and oil until well blended. Add in the dry ingredients, all veggies and cheese and then use a spatula fold everything together until the batter looks mixed and blended. It doesn’t have to be smooth and perfect.
Pour the batter into a 9 inch round cake pan (lined with parchment) and bake for 50 mins until a toothpick inserted in the centre of the bread comes out clean. Cool for 10 mins, slice and serve.
Use coarse cornmeal for best texture and a bit of bite.
You can freeze whole or slices of this cheddar zucchini cornbread and re-heat them in an oven, defrost in a microwave or warm up in a toaster.
Feel free to add any vegetable (fresh or dried) to the cornbread batter, but practice moderation and make sure nothing is larger than the size of a corn kernel!
This bread can be baked in a loaf pan, cast iron pan, a square pan or a sheet pan—just adjust baking times.
Cheddar Zucchini Best Cornbread Recipe
Amount Per Serving (1 serving)
Calories 164Calories from Fat 63
% Daily Value*
Saturated Fat 2g13%
Vitamin A 1510IU30%
Vitamin C 2.9mg4%
* Percent Daily Values are based on a 2000 calorie diet.