Description
This Zucchini Cornbread is a delicious twist on traditional cornbread. This cornbread is the perfect balance of sweet and savory and is loaded with flavor. It’s made with sharp cheddar cheese, jalapeno, and of course zucchini which makes this cornbread incredibly moist. Top this zucchini cornbread off with a sweet honey butter for a delicious side or afternoon snack.
Ingredients
- 1/2 cup unsalted butter, melted
- 1/2 cup granulated sugar
- 1 large egg
- 1 cup milk
- 1/2 cup sour cream
- 1 3/4 cups all-purpose flour
- 1 cup ground cornmeal
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 – 1 jalapeno, finely chopped (depending on how spicy you want it)
- 1 cup cheddar cheese, shredded
- 1 cup shredded zucchini
Honey Butter
- 6 tablespoons salted butter
- 1 1/2 tablespoons honey
Instructions
1. Preheat oven to 350F. Line a 9×5 inch loaf pan with parchment paper. Spray lightly with nonstick cooking spray.
2. In a large bowl, whisk together melted butter, sugar, egg, milk and sour cream until combined. Add in the sifted flour, the ground cornmeal, baking powder, baking soda and salt. Use a wooden spoon or spatula to mix ingredients together just until combined. Fold in the cheddar cheese, jalapeno and zucchini.
3. Pour or scoop batter into prepared pan.
4. Bake in preheated oven 50-55 minutes, or until a toothpick inserted into the center comes out clean. Allow to fully cool in pan.
5. Make the honey butter. In a small bowl, mix together softened butter and honey until combined. Spread over warm slices of zucchini cornbread.
- Prep Time: 15
- Cook Time: 50
- Category: Side
- Method: Oven
- Cuisine: American