This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.

Crina

Gallery

Recipe Summary

prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
12
Yield:
12 muffins
Advertisement

Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.

    Advertisement
  • Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.

  • Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Cook's Note:

Use any type of squash you prefer.

Nutrition Facts

225 calories; protein 4.3g; carbohydrates 24.3g; fat 12.7g; cholesterol 38.5mg; sodium 269.5mg. Full Nutrition
Advertisement
Advertisement