A light meal with a salad or delectable small pieces for an appetizer!
| Prep Time: | 15 mins |
| Cook Time: | 30 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 cup coarsely chopped zucchini
- 1 cup milk
- ½ cup chopped onion
- 2 eggs
- ¼ cup vegetable oil
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded Cheddar cheese
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition Facts
| Calories | 307 kcal |
| Carbohydrate | 36 g |
| Cholesterol | 64 mg |
| Dietary Fiber | 2 g |
| Protein | 10 g |
| Saturated Fat | 5 g |
| Sodium | 656 mg |
| Sugars | 6 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Very nice cornbread that uses up some (not a lot) of zucchini without requiring grating and draining it. I don’t normally put onions in cornbread, but did this time, and I like the additional flavor it provides. I was worried the onions would be “crunchy” but they got soft during baking, which is good. Between the salty cheese and the sodium in baking powder, I don’t think the recipe needed an extra teaspoon of salt, so I will drop the added salt to 1/2 teaspoon or less next time. I also put only one T. of sugar, which was plenty, and substituted some (half) whole wheat flour for the white flour. Used soy milk and it was fine. Nice side dish for navy bean soup. Will make again.
Because of dietary restrictions I made a few changes. I used King Arthur Gluten Free Measure for Measure flour for the flour and chives for the onions. Because I didn’t quite have enough cheddar cheese I added Parmesan cheese. It was delicious! Will definitely make again.
While they were really moist, they were bland. The onion was overpowering.
Super easy, fast and delicious! Made it to go with tomato soup.
Cast iron preheated is the best way to make cornbread. I put a tablespoon of butter in the skillet before preheating, and this creates a nice golden brown crust. I have made this with other veggies – red bell pepper and scallions – instead of zukes and onions. Both are good.
I LOVED this, nicest cornbread Ive ever had. My zucchini had gone off, so I used broccoli and fresh corn, otherwise all the same. It was amazing. Thank you so much. I will definitely make this again
I made a few changes (more onion and roasted green Hatch chiles plus 2 ears of fresh corn kernels instead of zucchini) and it came out delicious. The texture was moist on the inside and crisp on the bottom which is exactly how I like my cornbread. Thank you.
Easily adapts to DIABETIC and GLUTEN FREE. Use fat free milk, artificial sweetener instead of sugar, all-purpose gluten free flour mix, and soy/rice/almond cheddar cheese. No other changes required and recipe cooks up very well. If you use a lined muffin tin – cook the cornbread 25 min or so.
This cornbread is so so good. I’m always trying to find ways to use my zucchini from my garden. Made it for my family this week and going to a cookout this weekend….this is what I’m taking.
I added fresh corn and baked in a enameled cast iron Dutch oven. Delicious!
Moist and tasty! I didn’t use a full cup of cheese as we try to go light on cheese, though we love it! I just threw in a good handful of sharp cheddar and it was fine. My husband also commented how good it was. We didn’t even need butter or hummus on it. Yes, I know. Who uses hummus on cornbread? He uses it on lots of things!
I left out the sugar and used vidalia onion relish instead of chopped onions. I shredded the zucchini and used less salt, because the cheese is salty. I used coconut milk and Dayia dairy free cheese and avocado oil. Everyone at our gathering loved it.
I think it needs more salt. It was pretty moist though. I may add jalapeños next time.
This is an EXCELLENT cornbread recipe! I left out the cheese but otherwise followed the instructions. I put half of it into a 6″ cast iron pan to go with my burritos and made the other half into waffles to go under some bbq beans tomorrow. The pan and the waffles each turned out beautifully. The one in the pan is moist and delicious. The waffles are crispy and delicious. This one is a keeper.
This is an EXCELLENT cornbread recipe! I left out the cheese but otherwise followed the instructions. I put half of it into a 6″ cast iron pan to go with my burritos and made the other half into waffles to go under some bbq beans tomorrow. The pan and the waffles each turned out beautifully. The one in the pan is moist and delicious. The waffles are crispy and delicious. This one is a keeper.
I just made it tonight and the zucchini and onion that I grated made a very nice favor. With butter spread on a piece it made a wonderful midnight snack.
I made this last night. It’s very dense & moist. The flavor of the onion was more strong than I personally cared for. I also didn’t think it tasted much like CORNbread, although it was actually quite good & my bf nearly ate half of it in one sitting, so it was definitely a big hit! I will make this again, for sure, but probably reduce the onion by half (out of personal preference). Oh! Almost forgot, I didn’t have any milk, so substituted buttermilk & reduced baking powder by 1 tbs. Blending the “wet” ingredients was an interesting concept for me.. It worked fabulously!! Thanks so much for this new-to-me take on a classic cornbread recipe.
YUM! Will make again!
Really delicious and savory, I served this with bacon and egg breakfast. Would be delicious drizzled with honey when served, or add more sugar if you like it sweet. This versatile recipe is a keeper in my book!
Very good recipe. I made mine into mini muffins so only took about 15 min. to bake. I may add a spoonful of honey next time for a discreet bit of extra sweetness, but good as is and very nice texture. Perfect to go with our chili.
My husband loved this recipe. I thought maybe some diced Chiles or jalapeños might kick it up a notch.