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Cornbread, Savory Zucchini Cornbread Recipe

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This recipe for Cornbread, Savory Zucchini Cornbread is from The Putnam Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1.5 cups flour (can use 1 to 1 gluten free - see note below)
1.5 cups medium-grind cornmeal (if making gluten free, make sure the cornmeal is gluten free)
1/2 cup sugar
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp kosher salt
1 cup whole milk at room temperature
1 TBL white vinegar or lemon juice
1/2 cup salted butter - melted and cooled
2 large eggs
1.5 cups finely grated zucchini
1 cup shredded sharp cheddar cheese
1/4 cup chopped chives or small diced onion
Directions:
Directions:
1. Preheat oven to 350 degrees. Grease loaf pan or if using muffin tins, add muffin tin liner and lightly spray with cooking spray.
2. Mix together milk and vinegar/lemon juice - Let it sit for at least 5 minutes to curdle slightly and mimic buttermilk
3. In a separate bowl, mix the dry ingredients - Flour, corn meal, sugar, baking powder, baking soda and salt.
4. In another bowl mix wet ingredients including milk/vinegar mixture, melted and cooled butter, eggs
5. Pour wet ingredients into the dry ingredients and stir with a spatula - don't use a mixer - stop stirring when you can still see some flour
6. Add in the zucchini, cheese and chives/onions. DO NOT OVERSTIR. The batter will be pretty thick.
7. Pour into loaf pan or muffin tins. Let rest 5 - 10 minutes to let the dry ingredients absorb the wet ingredients
8. Bake for 1 hour or until a toothpick comes out clean. If baking in muffin tins, it will take between 30 - 45 minutes.
9. Remove from oven. Slightly cool before removing from pan and slicing.
10. Enjoy with butter and little honey
Number Of Servings:
Number Of Servings:
1 loaf or 18 muffins
Preparation Time:
Preparation Time:
15 min prepare, 1 hour cook
Personal Notes:
Personal Notes:
Gluten free - exchange the flour - Gluten Free 1-to-1 Flour: The two brands I trust and recommend are Bob’s Red Mill and King Arthur Flour. If you choose another brand, just make sure that it contains xanthan gum. Your cornmeal should also be gluten free.

Really fluffy and yummy

These are great with a pot of ham and beans or chili

 

 

 

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