You may utilize some of the extra zucchini or squash you have on hand in this delicious cornbread recipe. Depending on your tastes for cornbread, you can either reduce the sugar or salt or increase it. With stew, chili, beans, or fried cabbage, you can serve it.
| Prep Time: | 10 mins |
| Cook Time: | 20 mins |
| Total Time: | 30 mins |
| Servings: | 12 |
| Yield: | 12 muffins |
Ingredients
- 1 cup half-and-half
- 1 cup cornmeal
- ¾ cup whole wheat flour
- ½ cup olive oil
- ½ cup all-purpose flour
- 2 eggs
- ¼ cup white sugar
- 1 teaspoon salt
- ½ teaspoon baking soda
- 2 cups grated zucchini
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
- Use any type of squash you prefer.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 24 g |
| Cholesterol | 39 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 270 mg |
| Sugars | 5 g |
| Fat | 13 g |
| Unsaturated Fat | 0 g |
Reviews
This cornbread was really moist! I used two very ripe bananas and added 2 TBS sugar. I used 1/2 C vegetable broth from another dish I was preparing and 1/2 C soy milk. And I used some spaghetti squash instead of zucchini. So less calories for me! Very flavorful. Next time I will use less salt. Maybe start with 1/2 tsp salt.