I had one more cup of shredded zucchini to use up, and this is the recipe I made with it. During this time of year when summer gradually turns into fall, I think of cornbread for some reason. And savory cornbread sounded good–so savory cornbread it was. Speaking of summer turning into fall, I usually am sad to see summer end, since I really enjoy the warm weather and long days. But this year I’m focusing on all the things I love about autumn–the pretty fall leaves, apples and pumpkins, fall craft fairs, candlelight, and baking cinnamon-flavored treats.
But back to the cornbread. Not only is this is a savory cornbread, flavored with Italian seasoning and a hint of garlic and onion, it’s also cheesy. Cheddar cheese is mixed in the batter and sprinkled on top. Savory and cheesy flavors are hard for me to resist–I love that combination! The shredded zucchini and corn kernels make this cornbread moist and hearty, too. You could serve this instead of rolls with a meal and it would be great with a bowl of chili!
CHEESY ZUCCHINI CORNBREAD by NancyC
Makes an 8×8″ pan
- 1 cup cornmeal
- 3/4 cup all-purpose unbleached flour
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 large eggs
- 1 Tablespoon honey
- 4 Tablespoons butter, melted
- 1/2 cup plain Greek yogurt
- 1 1/2 teaspoons Italian Seasoning
- 2 teaspoons minced onion
- 1 teaspoon minced garlic
- 1 cup shredded zucchini
- 1 cup thawed frozen corn kernels
- 1 1 /2 cups shredded Cheddar cheese, divided
Preheat oven to 350˚F. Grease an 8×8″ pan; set aside.
In large bowl, blend cornmeal, flour, baking powder, baking soda, and salt.
In medium size bowl, mix eggs, honey, melted butter, and plain Greek yogurt. Add this mixture to the flour mixture in the large bowl, stirring just until blended. Mix in Italian Seasoning, minced onion, and minced garlic. Fold in the shredded zucchini, corn kernels, and 1 cup of the cheddar cheese (save the other 1/2 cup cheese for sprinkling on top).
Spoon batter into prepared pan and sprinkle the remaining 1/2 cup Cheddar cheese evenly over the top. Bake at 350˚F for 32 to 35 minutes, or until toothpick inserted in center comes out clean. Let cool 5 to 10 minutes before cutting into squares and serving.
This cornbread tastes great with or without some butter–it definitely has enough flavor to stand on its own! Are you a fan of cornbread? And are you looking forward to autumn?