Hello people!! We have finally and collectively made it to the last month of this year!! What an eventful year it has been. A crazy one with plenty of reminders. We have slowed down and most of us have had the opportunity to smell the flowers (or the coffee) and rethink our choices in life and make amends where required. I hope the season of giving, forgiving and loving also teaches us to live right and to live with compassion for every living being. So to set the tone for this wonderful season I have a lovely recipe for you. This is a savoury bake that I was eyeing for a long time. A recipe for cornbread that is so popular in the West but something that I had not tried as yet. I made this a couple of months ago and kept it ready to be posted just before Thanksgiving, however, I missed that bus since I was busy with life. Now, it is the right time to share it as soon we will all be on a festive eating spree. I am sure that those of you who are inclined to roast meats will be looking to serve it with something savory. So here it is! Zucchini cornbread!
I adapted this recipe on Two Purple Figs when I was searching for ideas to use up the zucchini that I had bought on a whim. I also wanted to use up the cornmeal that I had purchased on a sale from the supermarket to be dusted on the baking sheet while making pizzas. Prior to this I had made cornbread using the recipe on the tin. I loved it. This time I wanted to take it a step further and use up the cheese as well. So you see, we can safely say that I wanted to use up a whole lot of things and that’s how this recipe finds its place on the blog.
The original recipe called for grated carrots as well but I did not add them. You may if you wish. Do note that they may add some amount of sweetness to the cornbread so if you like it really savoury, it is better to skip it. The original recipe also calls for a lot more sugar and zucchini. I have reduced both a lot to suit our tastebuds. You may alter these ingredients as per your taste.
This is a perfect accompaniment to roasts or you can simply toast a couple of slices, slather it with butter and serve it up for breakfast. I hope you enjoy making this as much as I did!
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- 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
- 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
The nutritional values are only indicative.