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Zucchini Cornbread Recipe

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. 

5 from 5 reviews

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.   

Scale

Ingredients

  1. 10 oz (about 2 cups) grated zucchini
  2. ¼  teaspoon salt
  3. 1 stick ( ½ cup, 8 ounces) butter, unsalted
  4. ¾ cup cornmeal
  5. 1 ½ cup all purpose flour
  6. 1 teaspoon sea salt
  7. 1 teaspoon baking powder
  8. ½ teaspoon baking soda
  9. 1 ½  tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  10. 2 teaspoons cumin
  11. 1  teaspoon smoked paprika
  12. 1  cup sharp cheddar, grated ( divided)
  13. 2 eggs, room temperature preferably 
  14. ½ cup buttermilk ( or sub 1/3 cup plain yogurt, plus 3 tablespoons water, stirred)
  15. 1/8 cup maple syrup
  16. ½ cup corn kernels, fresh or frozen
  17. 2 green onions, finely chopped
  18. ½1 jalapeño, finely chopped

Instructions

Equipment

Keywords: zucchini cornbread, savory zucchini bread, zucchini bread recipes, cornbread, cornbread recipes, Mexican cornbread