Zucchini Cornbread
A super delicious savoury cornbread with the goodness of zucchini, herbs and some cheese is a perfect accompaniment to roasts or served for breakfast!
Servings 12
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon salt
- 1 egg
- 1/2 cup melted butter
- 2 tablespoons sugar
- 1 cup buttermilk
- 1 cup zucchini grated
- 1 cup corn kernels crushed
- 1 cup grated cheddar cheese
- 1/2 teaspoon herbs de provence
- 1/2 teaspoon dried rosemary
- 1 tablespoon fresh coriander chopped
Instructions
- Preheat oven to 200 degrees C. Grease a 9x5 inch loaf pan with butter and dust with some flour or you can line it with baking parchment too.
- In a bowl, whisk the flour, cornmeal, baking powder, baking soda and salt together.
- In another bowl, whisk the egg, melted butter, sugar and buttermilk together till well blended. Then add the dry ingredients part by part and mix till well incorporated.
- Add the zucchini, crushed corn kernels and cheese. Fold everything together till well mixed.
- Pour the batter into the prepared loaf pan and bake for about 50-55 minutes or till the toothpick inserted comes out clean.
- Remove and cool for 10 minutes before inverting on a wire rack to cool completely.
- Slice and serve plain, slathered with some cream cheese or as an accompaniment to roast chicken or beef