Zucchini Cheddar Cornbread
Cornbread studded with sharp cheddar cheese and zucchini makes for a super moist and rich cornbread experience. The perfect side to have with your favorite pot of chili or a yummy afternoon treat.
What You'll Love About Zucchini Cheddar Cornbread:
- A great recipe to use up zucchini from the garden
- Super moist
- The perfect balance between sweet and savory
- Easy to make
I have a large harvest of zucchini from my garden this year and I was excited to know that zucchini is an awesome ingredient to incorporate into cornbread. Not only is this a great way to add a boost of nutrition, but the cornbread comes out so incredibly moist.
Cornbread is the ultimate comfort food side dish and even though we are still hitting temperatures in the 90's, I might be getting a little excited about the cozy fall season. Eeek!
I mean, can you think of anything better than a warm piece of buttered cornbread, drizzled with honey, and a steamy pot of my Slow Cooker Beef Chili, or Stovetop Taco Soup?
This recipe comes together super fast, it's flavorful, moist and fluffy, and has a rich cheddar taste that's irresistible. The best part is you can have this assembled, baked, and in your belly in under 45-minutes. Yes please!
Simple Ingredients:
- Yellow corn meal- You can also use white corn meal.
- All-purpose flour- Flour helps give the corn bread a tender texture.
- Baking powder & Salt- Baking powder will help the dough rise and salt will enhance the flavors.
- Egg- This will help bind the ingredients.
- Cream corn- This adds a rich corn flavor and also makes it super moist.
- Milk- I use 1% cows milk.
- Butter- This gives it a delicious buttery flavor.
- Honey- For a touch of sweetness.
- Zucchini- You'll want to use shredded zucchini.
- Sharp cheddar cheese- Adds a rich cheese flavor.
Recipe Tip:
You do not need to squeeze any moisture out of the zucchini. This will help the corn bread stay nice and moist.
How To Make Zucchini Cheddar Cornbread:
See full instructions in recipe card below
Step One. Preheat oven to 400℉ and spray an 8×8 inch baking dish with non-stick cooking spray.
Step Two. In a large bowl combine the corn meal, flour, baking powder, and salt. Set aside.
Step Three. In a small bowl whisk together the egg, cream corn, melted butter, milk and honey. Once incorporated, stir in the shredded zucchini and shredded cheddar cheese.
Step Four. Add the wet ingredients to the dry ingredients and fold gently just until moistened and you don't see anymore bits of dry flour. Pour mixture into the prepared baking dish and smooth out.
Step Five. Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown. Allow to rest at least 10-minutes before slicing.
Substitutions:
- Milk- Use your favorite brand of milk like unsweetened almond milk, oat milk, or whole milk.
- Butter- Avocado or vegetable oil have a neutral flavor and will work in place of the butter.
- Honey- You can add granulated sugar in place of the honey.
- Sharp cheddar cheese- For a little kick use pepper Jack cheese.
What Goes Good With Zucchini Cheddar Cornbread?
This cornbread pairs well with just about any main dish. Here are some favorites...
- Mom's Hamburger Soup
- Roasted Butternut Squash Soup
- Stuffed Pepper Soup
- Hearty Vegetable Soup
- Grilled Maple Chipotle Pork Chops
- Slow Cooker Chicken Meal
Common Questions:
Yes! This is a perfect recipe to use frozen zucchini. You will want to completely thaw and drain the excess moisture that the zucchini accumulated in the freezer but don't squeeze out any liquid.
Classic Southern cornbread has little to no sugar. You can leave out the sweetener, however, this may change the texture and moistness of the cornbread.
This could be due to overmixing. Combine ingredients just until combined. Also using too much flour or corn meal can cause the bread to turn out dry and dense. Make sure to follow the measurements exactly.
Yes! Make sure the cornbread is baked and fully cooled before freezing. Double wrap the cornbread in plastic wrap or freezer paper. Place in a sealed freezer safe bag for up to 3 months. Thaw at room temperature, heat, and enjoy.
Other Recipes You Might Enjoy:
Zucchini Cheddar Cornbread
Equipment
- 2 mixing bowls
- 1 8×8 inch baking dish
Ingredients
Dry Ingredients:
- 1 cup yellow corn meal
- ½ cup all-purpose flour
- 2 teaspoon baking powder
- ½ teaspoon kosher salt
Wet Ingredients:
- 1 (15) ounce can cream corn
- 1 large egg
- ¼ cup honey
- ¼ cup melted butter
- ¼ cup milk I use 1 %
- 1 ½ cups shredded zucchini, do not squeeze out moisture
- ¾ cup sharp cheddar cheese
Instructions
Preheat oven to 400℉ and spray an 8×8 inch baking dish with non-stick cooking spray.
- In a large bowl combine the corn meal, flour, baking powder, and salt. Set aside.
- In a small bowl whisk together cream corn, egg, honey, melted butter, and milk. Once incorporated, stir in the shredded zucchini and shredded cheddar cheese.
- Add the wet ingredients to the dry ingredients and fold gently just until moistened and you don't see anymore bits of dry flour. Don't overmix. Pour mixture into the prepared baking dish and smooth out the top.
- Bake in preheated oven for 30-35 minutes or until a toothpick inserted in the center comes out clean. The top should be golden brown. Allow to rest at least 10-minutes before slicing.
Notes
Nutrition
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