Zucchini and Onion Cornbread
Zucchini and Onion Cornbread
Another way to use zucchini.
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
- Preheat oven to 200 degrees C. Grease a 25cm heavy frypan and place it into the oven while it preheats.
- 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.
- 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.
- 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:
(33)
Reviews in English (27)
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)
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)
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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