A Savory, Veggie-Packed Twist on Classic Cornbread
Why You’ll Love This
🌽 Sweet cornbread meets tender zucchini
🧀 Cheesy, golden crust on top
⏱ Ready in 45 minutes – great for weeknights
🥗 Sneaks in veggies without sacrificing flavor
Ingredients
Cornbread Base
1 cup (140g) yellow cornmeal
1 cup (125g) all-purpose flour
1 tbsp baking powder
½ tsp salt
¼ cup (50g) granulated sugar
1 cup (240ml) buttermilk
1 large egg
¼ cup (60ml) vegetable oil
Zucchini Layer
2 cups shredded zucchini (about 1 medium, squeezed dry)
1 cup shredded cheddar cheese
½ cup diced onion
1 clove garlic, minced
1 tbsp butter
Optional Add-Ins
½ cup corn kernels (fresh, frozen, or canned)
¼ cup diced jalapeños (for heat)
Step-by-Step Instructions
1. Sauté the Zucchini
- Melt butter in skillet. Cook onion and garlic 2 mins until soft.
- Add zucchini; sauté 3 mins. Remove from heat; stir in ½ cup cheese.
2. Make the Batter
- Whisk cornmeal, flour, baking powder, salt, and sugar.
- In another bowl, mix buttermilk, egg, and oil.
- Combine wet and dry ingredients; fold in corn or jalapeños (if using).
3. Layer & Bake
- Spread half the batter in greased 8×8″ dish.
- Top with zucchini mixture, then remaining batter.
- Sprinkle with remaining cheese.
- Bake at 375°F (190°C) for 25-30 mins until golden.
Pro Tips
💧 Squeeze zucchini well – removes excess moisture for better texture
🔥 Extra crisp top – Broil last 2 minutes
🌶 Spice it up – Add ½ tsp smoked paprika to batter
Serving Suggestions
🍗 Perfect with fried chicken or BBQ ribs
🥣 Serve as a side to chili or soup
🧈 Top with honey butter for sweet-savory contrast
“Cornbread’s veggie-loaded cousin!” 🌿
Storage: Keeps 3 days refrigerated. Reheat in oven.
Variations:
- Bacon-Cheddar: Add ½ cup cooked bacon crumbles
- Herbed: Mix in 1 tbsp fresh thyme or chives
- Southwest Style: Use pepper jack cheese + green chiles