Yields:
8 Servings
Difficulty: Medium
Cook Time:
45 Mins
Summer vegetables are filling the farmer’s market right now. It’s a great opportunity to use some fresh vegetables in your dishes. Today I am whipping up my Cheesy Zucchini Cornbread. I like to bake in the morning before the heat of the day sets in. I like to combine flour with cornmeal in this recipe. It makes it a bit lighter. I also drain and sauté the many vegetables before starting to assemble the batter. It’s an extra step you can skip if you don’t have the time. Zucchini, summer squash and red peppers are combined in this dish for variety. They are both packed with Vitamin C and putting them in bread is a great shortcut.
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Ingredients
Adjust Servings
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Saute vegetables
- Make batter
Instructions
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Saute vegetables
- Preheat oven to 350*. Chop up zucchini and squash. Drain in a colander sitting in the sink for 30 minutes before starting. Chop up onion and red pepper. Using a large heavy skillet add 1 T vegetable oil to pan and heat on medium high for a few minutes. Add zucchini, squash, onion and pepper to pan and sauté stirring frequently until lightly browned for 5 minutes. Add corn last minute. Pour vegetables back into a colander in the sink and let drain. Set aside. Prepare batter
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Mix dry ingredients In a large mixing bowl; cornmeal, flour, brown sugar, baking powder, baking flour, and salt. Use a whisk to stir ingredients together. Mix wet ingredients in a separate mixing bowl; whisk together egg and milk. Melt butter in microwave for one minute, let cool. Stir butter into milk mixture. Add wet ingredients into dry ingredients and stir until combined using a wooden spoon.
Bake bread in preheated oven
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Add cooked vegetables to batter along with the cheese. Stir until combined. Grease a loaf pan with butter. Pour batter into pan. Bake in 350* oven for 45-60 minutes. Bread should be nicely browned. Let cool for 20 minutes before cutting into the bread. Serve with butter.
