Monday, August 5, 2013

Zucchini Corn Bread

Zucchini Corn Bread
I find more ways to add veggies to the meals

Ingredients:

Servings:8

1 1/2 cups zucchini, coarsely chopped
1 cup milk
1/2 cup onion, chopped
2 eggs
1/4 cup butter, melted and cooled
1 1/4 cups cornmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1 tablespoon dried dill
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, shredded

Directions:

1
Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
2
Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
3
Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
4
Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 - 40 minutes.

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