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Squash Cornbread

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"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."
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30 m servings 225
Original recipe yields 12 servings (12 muffins)


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  1. Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
  2. 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.
  3. 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

Per Serving: 225 calories; 12.7 24.3 4.3 38 270 Full nutrition

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