I saw a recipe on Pinterest for Cornbread with Cheese and Fresh Zucchini and it prompted to me bake my mother’s recipe for buttermilk cornbread (the best I’ve ever had!!) and add these two things to make it extra special. It was delicious and the kids even liked it. (Hidden Veggies–YES!)
It would be the perfect addition to a meal of veggies, or a chili, a soup or really anything! It would also be a great potluck item, as it makes a ton!!! I bake it in a 12-inch Cast Iron Skillet, but you easily make 2-8inch cornbreads and still have plenty. Or muffins! It would make great corn muffins. Just bake it a little less and check it sooner.
Cheddar Zucchini Cornbread
Preheat oven to 375′ and place cast iron frying pan with 2 tbs. of vegetable oil to heat while the oven heats.
8 oz. shredded zucchini, drained and slightly pressed of excess water
1/4 cup vegetable oil
1/4 cup melted butter
1 cup buttermilk (or 3/4 sour cream and 1/4 cup of water if you don’t have buttermilk)
3 tbs. sugar
1 cup of Grated Sharp Cheddar Cheese
Combine together in a separate bowl and then add to other ingredients:
1 1/2 cups Self Rising Flour
1 1/2 cups of Self Rising Cornmeal
Mix well and pour carefully into the hot skillet. Bake at 375′ until golden brown on top, about 30 minutes. Test for doneness with toothpick.