Zucchini Cornbread! A savory zucchini bread infused with Mexican spices, cornmeal, fresh corn, and sharp cheddar cheese, baked in a skillet. A cozy side to stew, soup, and chili. With a Video.
Why You’ll Love This
The ultimate comfort food: This savory Zucchini Cornbread is comfort food! Combining the last of summer’s bounty with homey nurturing cornmeal is perfect for embracing fall as the weather turns cooler here in the Pacific Northwest.
Perfect for soup, stew, and chili: This cornbread recipe is a lovely accompaniment to soup, stew or chili for a hearty, cozy meal. I love the crunchy crust that develops from baking in a cast-iron skillet.
Looking for vegan cornbread? Try our Vegan Cornbread Muffins!
Or try our regular cornbread recipe!
Ingredients
- Zucchini: Adds a nice texture and savory flavor to the cornbread. Plus it’s a great way to use up your end of summer produce! Use a box grater to grate the zucchini.
- Cornmeal: Hearty, comforting flavor and rustic texture.
- Corn kernels: You can use fresh or frozen corn.
- Sharp cheddar: Gives the cornbread even more satisfying savory and umami taste.
- Green onions: Adds a bit of aromatic flavor.
- Jalapeño: To give this savory cornbread a little bit of heat.
- Fresh oregano: You can sub dried oregano if needed.
- Cumin and smoked paprika: For warm, earthy, and smoky flavor.
- Butter: For rich flavor and moist texture.
- All-purpose flour: Balances the texture and flavor of the cornmeal.
- Baking powder and baking soda: For the best fluffy, light texture.
- Eggs: Preferably at room temperature. Help bind everything together, while achieving richness and moisture.
- Buttermilk: Or sub full fat plain yogurt.
- Maple syrup: To enhance the natural sweetness of the corn.
How to make Zucchini Cornbread
Preheat oven to 350F.
Step one: Melt unsalted butter in a 10″ cast iron skillet, then set aside to cool. We use a cast iron skillet instead of a square baking pan, but you can also use a 10″ baking dish, melting the butter in a saucepan instead.
Step two: Combine grated zucchini and 1/4 teaspoon kosher salt in a small bowl and mix. This helps to release moisture from the zucchini.
Step three: To a large bowl, add cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika, and 3/4 cup grated cheddar. Whisk everything together, then add the jalapeño, corn, and scallions and mix again.
Step four: In a separate medium bowl, beat the eggs, then add buttermilk and maple syrup. Pour the cooled, melted butter into the egg mixture a little at a time, whisking as you go. Don’t clean out the cast iron skillet. Brush the sides with butter.
Step five: Place the salted zucchini in a cheesecloth or clean dish towel and squeeze out any excess liquid.
Step six: Pour the wet ingredients into the bowl with the dry ingredients. Carefully fold in the zucchini, and stir just enough to combine. The texture will be thick like dough. Press the dough into the buttered skillet, smoothing lightly to even out the top. Sprinkle the top with remaining cheese.
Step seven: Place on the middle rack to bake for 35-40 minutes until golden and puffed. When it comes out, the house will smell heavenly. Slice and serve warm.
Storage
Once cooled, wrap your Zucchini Cornbread tightly in plastic wrap or place in an airtight container. Store in the refrigerator for up to 4 days. Reheat in the toaster oven or oven. Zucchini Cornbread can be kept in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs
Be careful not to over-mix the batter. Only fold in the ingredients, gently mixing until just combined.
The “wet” ingredients are key to keeping this cornbread moist, particularly the butter and the buttermilk.
The outer edges will be golden brown and they may begin to pull away from the pan. Place a toothpick in the center of the cornbread and make sure it comes out clean.
We hope you enjoy this Zucchini Cornbread – another delicious recipe created by Tonia!
See all of our Soup Recipes for ideas on how to enjoy cornbread as a side dish!
xoxo
More Recipes You’ll Love!
Zucchini Cornbread Recipe | Video
Zucchini Cornbread Recipe
- Prep Time: 20
- Cook Time: 40
- Total Time: 1 hour
- Yield: 8
- Category: bread,
- Method: baked
- Cuisine: northwest
Description
This savory Zucchini cornbread is comfort food! Combining the last of summers bounty with the homey nurturing cornmeal. Perfect for embracing fall as the weather turns cooler here in the Pacific Northwest. This is a lovely accompaniment to soup for a cozy meal. I love the crunchy crust that develops from baking in a cast-iron skillet.
Ingredients
- 10 oz (about 2 cups) grated zucchini
- 1/4 teaspoon salt
- 1/2 cup butter ( 4 ounces)
- 3/4 cups cornmeal
- 1 1/2 cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 1/2 tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup sharp cheddar, grated ( divided)
- 2 eggs, room temperature preferably
- 1/2 cup buttermilk (or sub full fat plain yogurt)
- 1/8 cup maple syrup
- 1/2 cup corn kernels, fresh or frozen
- 2 green onions, finely chopped
- 1/2 – 1 jalapeño, finely chopped
Instructions
- Preheat oven to 350 F
- In a 10” cast iron skillet, melt butter and set aside to cool.
- In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
- In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
- In a separate bowl beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don’t clean it out! Brush sides with butter.
- Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
- Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
- Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.
Nutrition
- Serving Size:
- Calories: 344
- Sugar: 5.5 g
- Sodium: 531.3 mg
- Fat: 18.9 g
- Saturated Fat: 10.6 g
- Carbohydrates: 35.2 g
- Fiber: 2.3 g
- Protein: 9.6 g
- Cholesterol: 92.5 mg
Can I bake this in a muffin tin?
Should work! You might raise the temp to 375F and check at 20 minutes.
I’m buying the things I need to make this next week and wondering..I have pickled jalapenos and am tempted to try using those- very well drained! Any thoughts?
I think that would be good! Let us know how it goes. 🙂
The perfect cornbread to serve with beans and greens! Colorful and oh so tasty!
Great to hear!
Would you have any suggestions for alternatives if you don’t like fresh/frozen corn? Or could you just leave it out?
You can just leave it out Katie!
Can you cut out cheese.
Sure!
Can this be made in advance & then reheated the next day?
I think that should work. Just make sure it doesn’t over bake on the first time and then cover with foil on the reheat.
Used sour cream in place of buttermilk. Didn’t have green onions and my paprika wasn’t smoked–just paprika. Also subbed yellow squash for zucchini. Turned out delicious!!!
Perfect!
This. Was. Incredible. Best cornbread I’ve ever had! Thank you!!
Great to hear Sheryl!
Do you have a suggestion what to do if you don’t have a cast iron pan?
A cakepan will work!
I only have a 12 inch cast iron. Could I 1.5x this recipe and have it work out?
Jessica, yes, I think so? You will likely need to bake it longer.
Sorry this wasn’t your thing. Perhaps not for everyone- it is definitely savory. 😉
I love cumin, so very excited to try this. I am curious if anyone has tried it without or substituted anything in place of the maple syrup?
You can adjust the cumin, up to you! You could use a different sweetener like honey or sugar or monk fruit. If you prefer no sugar just leave it out.