1 teaspoon salt
1 cup milk
1/2 cup unsalted butter (melted)
2 large eggs
1-2 jalapeños (finely chopped, optional for heat)
1 cup sweet corn (fresh, frozen, or canned)
Instructions
Preheat Oven: Preheat your oven to 375°F (190°C). Grease a 9×13 inch baking dish.
Prepare Zucchini: Shred the zucchini and set it in a colander to drain for about 15 minutes. Squeeze out excess moisture.
Sauté Onion: In a skillet, sauté the chopped onion until soft and translucent, about 5-7 minutes.
Mix Dry Ingredients: In a large bowl, combine cornmeal, flour, baking powder, and salt.
Mix Wet Ingredients: In another bowl, whisk together milk, melted butter, and eggs.
Combine Mixtures: Add the wet mixture to the dry ingredients and stir until just combined. Fold in the drained zucchini, sautéed onion, half of the cheddar cheese, jalapeños (if using), and sweet corn.
Bake: Pour the batter into the prepared baking dish and sprinkle the remaining cheddar cheese on top. Bake for 30-35 minutes, or until golden brown and a toothpick inserted in the center comes out clean.
Cool and Serve: Allow the cornbread to cool for a few minutes before slicing. Enjoy warm!
Variations
Herbs and Spices: Add fresh herbs like cilantro or chives, or spices such as cumin or smoked paprika for added flavor.
Other Vegetables: Incorporate grated carrots, bell peppers, or spinach for extra nutrients and color.
Cheese Options: Try different cheeses like pepper jack for a spicy kick or feta for a tangy twist.
Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend or almond flour.
Sweet Corn Variants: Use roasted corn or corn from the grill for a smoky flavor.
Add Protein: Mix in cooked bacon, sausage, or black beans for added heartiness.
Tips
Drain Zucchini Well: Squeeze out as much moisture as possible from the zucchini to prevent the cornbread from becoming soggy.
Room Temperature Ingredients:
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