Zucchini Cornbread
You’ve heard of zucchini bread, but what about Zucchini Cornbread? Just when you think cornbread can’t get any better, you add zucchini and…it does! This tender cornbread also features sour cream and cream-style corn.
Ingredients
- Cooking spray
- 2 cups shredded zucchini about 2 medium
- 2 eggs
- 1 cup sour cream
- 1 can cream-style corn 7 oz.
- 1/2 cup vegetable oil
- 3/4 cup cornmeal
- 3 Tbsp. all-purpose flour
- 1 Tbsp. baking powder
- 1/2 tsp. salt
Instructions
- Preheat oven to 375°F. Spray or grease an 8-inch square baking dish. Dry the zucchini by spreading it out on a clean dish towel and rolling it up to gently press out excess moisture.
- Whisk together the eggs, sour cream, corn, and oil in a medium bowl. Whisk together the cornmeal, flour, baking powder and salt in a second medium bowl.
- Stir the cornmeal mixture into the egg mixture with a silicone spatula scraping the bottom of the bowl to incorporate all the dry ingredients. Fold in the zucchini.
- Spread the batter into the prepared baking dish. Bake 30 to 40 minutes, until a knife inserted in the center comes out clean. Cut into squares and serve warm.
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