Description
Moist zucchini cornbread with Parmesan cheese, honey, sweet corn, and a tender crumb that makes an excellent side dish.
Ingredients
Scale
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/4 cup packed brown sugar
- 15 ounces creamed corn
- 1 large egg
- 1/4 cup honey
- 1/4 cup melted butter
- 1/4 cup milk or heavy cream
- 1 1/2 cups grated zucchini
- 1/2 cup grated Parmesan cheese
Instructions
- Preheat oven to 400°F and grease an 8×8-inch baking pan.
- Whisk cornmeal, flour, baking powder, salt, and brown sugar in a large bowl.
- Whisk creamed corn, egg, honey, melted butter, and milk in another bowl.
- Add wet ingredients to dry ingredients.
- Stir in zucchini and Parmesan cheese until just combined.
- Spread batter into prepared pan.
- Bake for 30 to 35 minutes until golden and a toothpick comes out clean.
- Cool on a wire rack before slicing and serving.
Notes
- Do not overmix the batter.
- Freshly grated Parmesan provides the best flavor.
- Store leftovers in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Bread
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 167
- Sugar: 8
- Sodium: 235
- Fat: 6
- Saturated Fat: 3
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 25
- Fiber: 1
- Protein: 4
- Cholesterol: 23