Feasting at Home · by Tonia Schemmel★ 4.9
Zucchini Cornbread Recipe
NUTRITION · PER SERVING60M COOK
CAL 14%·PRO 21%
CARBS 35G51% OF CAL
5G FIBER20G OTHER11G TOTAL SUGAR
FAT 11G37% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Savory cornbread studded with zucchini, jalapeños, and corn, with a crunchy cast-iron crust. A comforting bread that pairs beautifully with soup or stew.
sideamericanbaked goodeggs🍳 skillet🔥 ovenvegetarian
View the full recipe on Feasting at Home →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 8- 10 oz (about 2 cups) grated zucchini
- ¼ teaspoon salt
- 1/2 cup butter ( 4 ounces)
- ¾ cups cornmeal
- 1 ½ cup all-purpose flour
- 1 teaspoon sea salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 ½ tablespoons fresh oregano, chopped (or 2 teaspoons dried)
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 cup sharp cheddar, grated ( divided)
- 2 eggs, room temperature preferably
- ½ cup buttermilk (or sub full fat plain yogurt)
- 1/8 cup maple syrup
- ½ cup corn kernels, fresh or frozen
- 2 green onions, finely chopped
- ½ – 1 jalapeño, finely chopped
At a glance
PER SERVING · TIME 60M
CAL 14%·PRO 21%
CARBS 35G51% OF CAL
5G FIBER20G OTHER11G TOTAL SUGAR
FAT 11G37% OF CAL
1G SAT10G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 20m
- Cook
- 40m
- Sodium
- 244mg
- Total sugar
- 11g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 351mg
- Calcium
- 76mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 20M
- SODIUM
- 244MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.