What’s Cooking in Gail’s Kitchen? Sunshine Eats: Zucchini Cornbread! Jazz up the breadbasket with homemade cornbread that has been enhanced with garden-fresh chopped zucchini and jalapeño peppers. Mix it together in a blend of cornmeal and cheddar cheese before popping it in the oven. Thirty minutes later the aromas rev up your appetite. Can you say “Yum”? Zucchini Cornbread goes especially well with grilled barbecue meats and seafood. Now this is how we kick off the summertime months.
ZUCCHINI CORNBREAD
Ingredients:
1 zucchini, chopped
1 1/2 cups yellow cornmeal
1 1/2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/4 cup sugar
2 eggs, beaten
1/2 cup vegetable oil
1 1/4 cup skim milk
2-3 jalapeño peppers, seeded and chopped
1 teaspoon red pepper flakes
1 cup cheddar cheese, shredded
For garnish, reserve a few zucchini slices, jalapeño pepper slices, and shredded cheese for topping
Instructions:
Preheat oven to 400°. Spray a nonstick ovenproof dish or iron skillet with nonstick oil. Mix together cornmeal, flour, baking powder, salt, and sugar. Set aside. Blend beaten eggs, vegetable oil, and skim milk. Add liquid ingredients to dry ingredients. Sir just until blended. Fold in chopped zucchini, chopped jalapeño peppers, red pepper flakes, and cheddar cheese. Pour into prepared iron skillet. If you prefer a garnish, place a couple zucchini slices and jalapeño pepper slices on top. Sprinkle with cheddar cheese. Bake 30-35 minutes until center is set and edges are crisp.
A new twist on an old favorite. Thank you, Gail.
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I had too many jalapeños on hand to skip it. 🤣
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😁😁🤜
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I agree. Yumolicious. 😋🍃
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Just love this bread, it looks so moist and soft and full of goodness. Definitely decorated, beauty and the extra flavour.
Thank you.
Joanna
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You’re right. The extra ingredients made it super-moist. 🍃🌽🍞
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Never thought to add zucchini to cornbread. Nice idea.
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When you have an abundance of zucchini…🥒🤣…anything goes.
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Well this is certainly cornbread’s fancy cousin!💃
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Fancy Nancy! 🤣
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I can’t wait for summer season to give this a try. I really like the additions to the cornbread. I’ll bet the zucchini keeps it very moist.
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It does. And zucchini is such a neutral veggie. It takes on flavors that enhance the dish. Like magic. 💫
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That sounds amazing. I need to try this out.
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Look in the fridge. 🤣 👀🍃
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😄
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This sounds really good, I’m tempted to try it 🙂
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It’s almost a meal. 😜
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Combining two of my favorites – great iea, dear Gail!
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Would that be cheese and jalapeños…or cornbread and zucchini??? 🧀🌶🥒
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No jalapenos in my kitchen, unfortunately, and no cheese, but I use zucchini by the tons and love cornbread.
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I think you just created a new recipe, Dolly. 🥒🌽🍞
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I did? I’ll try it after Passover, with nutritional yeast to substitue for cheese.
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Bravo! 👏
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(takinga bow) 😻
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this is sound delicious.. I never tried to eat cornbread.. I should try this..
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For your first time, you may want to try old-fashioned cornbread to get the initial flavor. 😋🌿
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Yes, I think you’re right 👍😋
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This i really have to test out, soon. Michael
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I see a flavor explosion in your future. 🙌
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Yeah! This could be fun, Gail! :-))
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I love the combinations you’ve been dishing up. I might have to make this for my daughter.
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Sounds like a good father-daughter tag team project. 🙌
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You know it.
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Not a big fan of corn but it looks delicious.. 😉
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Somehow I don’t think it will work with a cake batter. 😜
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Wow!!! Brilliant recipe! Really excited to try it out! 😋😋
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Good luck. Let me know what you think. 👏🍃🌸
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And the wonderful news is: zucchini is so plentiful, you can make this twice a day! lol Seriously, it sounds heavenly!
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Zucchini is our friend! 🥒
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Very tempting! Great idea Gail! ✨
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Enjoy every scrumptious bite! 😋🍃🥒🌽🍞
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Sounds really healthy and tasty!
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I like to mix things up. It keeps my husband from being bored with my cooking. 🤣
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