Squash Cornbread

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.

• Preparation Time: 10 mins
• Cooking Time: 20 mins
• Total Time: 30 mins
• Calories: 225 Calories

Ingredients

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

Recipe Instructions

Step 1

Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.

Step 3

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.