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Cheddar Zucchini Best Cornbread Recipe. Light, Fluffy, Tender, studded with Corn, slightly Buttery, INSANELY Delicious! Get this Best Cornbread Recipe and see for yourself today--you won't ever go back to your old cornbread recipe. www.twopurplefigs.com

Cheddar Zucchini Best Cornbread Recipe

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! 

Course Side Dish
Cuisine American
Keyword best cornbread recipe, cornbread with cheese, cornbread with zucchini
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 16
Calories 164 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.
  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.
  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.

Recipe Notes

  • 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.
Nutrition Facts
Cheddar Zucchini Best Cornbread Recipe
Amount Per Serving (1 serving)
Calories 164 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 2g13%
Cholesterol 21mg7%
Sodium 284mg12%
Potassium 181mg5%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 5g6%
Protein 3g6%
Vitamin A 1510IU30%
Vitamin C 2.9mg4%
Calcium 45mg5%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.