Search Results For: zucchini cornbread recipe
Preparation. Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan. Melt 1/2 cup butter in a small saucepan over medium-high heat. Trim zucchini ends. Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl.
In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese. Bake in a preheated oven for 60 minutes.
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.
Aug 19, 2015 – Last zucchini recipe this season. Promise. Maybe. Half pinky swear. Probably? Um, ok, no guarantees. At least I know myself well enough that if …
A Southern classic, cornbread can easily be upgraded. In this recipe, we added in zucchini.