Zucchini and Onion Cornbread

    (35)
    45 minutes

    Another way to use zucchini.


    28 people made this

    Ingredients
    Serves: 8 

    • 1 cup coarsely chopped zucchini
    • 1 cup (250ml) milk
    • 1/2 cup chopped onion
    • 2 eggs
    • 1/4 cup (65ml) vegetable oil
    • 1 1/4 cups (160g) polenta
    • 1 cup (125g) plain flour
    • 2 tablespoons white sugar
    • 4 teaspoons baking powder
    • 1 teaspoon salt
    • 1 cup grated cheddar cheese

    Directions
    Preparation:15min  ›  Cook:30min  ›  Ready in:45min 

    1. Preheat oven to 200 degrees C. Grease a 25cm heavy frypan and place it into the oven while it preheats.
    2. Place the zucchini, milk, onion, eggs and vegetable oil into a blender and pulse 5 to 8 times until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
    3. Mix together the polenta, plain flour, sugar, baking powder and salt in a large bowl. Pour the zucchini mixture into the cornmeal flour mixture, stirring to combine, and gently mix in the cheddar cheese.
    4. Carefully pour the batter into the hot greased frypan, smooth it out with a spoon and cook until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

    Note

    You can also bake this in a greased baking dish, instead of the frypan.

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    Reviews and Ratings
    Global Ratings:
    (35)

    Reviews in English (29)

    by
    10

    This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed an 8x8 baking dish w/garlic olive oil (I don't have a cast iron skillet). This was certainly full of flavor and I will be making it many times over! The only bummer is that it only uses 1 cup of zucchini and I needed to get rid of a lot more than that.  -  31 Aug 2010  (Review from Allrecipes USA and Canada)

    by
    10

    This would probably be 5 stars without my tweaking, if just a bit less favorful. I used yellow summer squash (but don't think that mattered), adding approximately 1/8 c. more squash. I used half the salt & added a little Cajun seasoning. For half the onion I substituted crushed French onions from a can. Very tasty & moist!  -  02 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    9

    Followed the recipe exactly. Baked in four mini loaf pans. Served with chili. Delicious and will definitely make again.  -  05 Nov 2010  (Review from Allrecipes USA and Canada)

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