Go Back
+ servings
Print
Slice of cornbread recipe

Cheddar Zucchini Best Cornbread Recipe

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! 

Course Side Dish
Cuisine American
Keyword best cornbread, corn recipe, cornbread, Cornbread recipe, jalapeno cornbread
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12 slices
Calories 231 kcal
Author Mahy

Ingredients

  • 1 cup flour
  • 1 cup cornmeal
  • 2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 1 egg
  • 1/3 cup melted butter
  • 2 tablespoon oil
  • 1/3 cup sugar (use 3 tablespoons for less sweet cornbread)
  • 1 cup buttermilk or yogurt
  • 1 1/2 cups shredded zucchini
  • 1 cup shredded carrots
  • 2 cups corn kernels (fresh preferably, but canned or frozen are ok)
  • 1/2 cup grated strong cheddar cheese (up to 1 cup)

Instructions

  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk the dry ingredients together.
    Ingredients for the cormbread recipe including flour, baking powder, cornmeal, grated cheese, eggs, fres corn, oil, grated carrots and zucchini
  3. 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.
    cornbread batter in the pan ready to go in the oven
  4. 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.
    a hand holding up a slice of cornbread recipe showing the baked texture and corn

Recipe Video

Recipe Notes

TIPS FOR SUCCESS

  • This sweet cornbread can be baked in a loaf pan, cast iron pan, a square pan or a sheet pan—just adjust baking times. It can even be skillet cornbread, baked in a 9" cast iron skillet!
  • Use fresh corn when available --it's always the best! Second best and very close to fresh would be frozen corn.
  • Make sure to squeeze dry the zucchini and carrot if they are pre-grated or feel watery.
  • Make sure you don’t overmix your batter.
  • You can swap the cheddar cheese for Monterey Jack or your favorite!
  • Watch the video for this recipe to see how super easy it is to make!
  • Pair this cornbread with this Sweet Potato Black Bean Soup or this Cuban Black Beans Chicken with Rice!
  • Also check these Best Cornbread MuffinsSpicy Corn Fritters and Corn Coleslaw Recipe

VARIATIONS ON THE CORNBREAD RECIPE

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!

FAQ

Can I freeze the cornbread recipe?

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.

How do I keep leftover cornbread?

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.

 

Nutrition Facts
Cheddar Zucchini Best Cornbread Recipe
Amount Per Serving (1 serving)
Calories 231 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 4g25%
Trans Fat 1g
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 30mg10%
Sodium 400mg17%
Potassium 270mg8%
Carbohydrates 31g10%
Fiber 3g13%
Sugar 9g10%
Protein 6g12%
Vitamin A 2045IU41%
Vitamin C 4mg5%
Calcium 85mg9%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.