Squash Cornbread recipe

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Ingredients

1 cup half-and-half
1 cup cornmeal
¾ cup whole wheat flour
½ cup olive oil
½ cup all-purpose flour
2 eggs
¼ cup white sugar
1 teaspoon salt
½ teaspoon baking soda
2 cups grated zucchini

Nutrition Info

225.4 calories
carbohydrate: 24.3 g
cholesterol: 38.5 mg
fat: 12.7 g
fiber: 1.7 g
protein: 4.3 g
saturatedFat: 3 g
servingSize: -
sodium: 269.5 mg
sugar: 4.9 g
transFat: : -
unsaturatedFat: : -

Directions

  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.

Recipe Yield

12 muffins

Recipe Note

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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