JALAPENO ZUCCHINI CORNBREAD
This is a versatile recipe. With its totally green color (from the zucchini), you'll want to remember it on St. Patrick's Day. With its hint of sweetness, (from the honey), you'll want to serve it at breakfast. With its moistness (from the buttermilk and of course the zucchini) you'll enjoy slice after slice. And with its nip of heat (from the jalapenos) you'll want to make this over and over. The recipe comes from our local foodie, Jan D'Atri, who says the 2 jalapenos in the recipe are exactly the right amount. Nevertheless, you'll want to use your judgment!
Provided by Lorraine of AZ
Categories Breads
Time 1h10m
Yield 9 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Grease a loaf pan (9 x 5 x3")d or a square cake pan.
- In a medium pan, saute onion in butter until soft and translucent. Let cool.
- With an electric mixer, combine softened butter, eggs and buttermilk.
- Add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. Mix well. Pour mixture into prepared pan. Bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
- Serve with butter and jam or jelly. Can be made ahead and frozen.
- NOTE: To make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. Let sit for about 20 minues until slightly thickened.
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Kitty Kelso Leonard
[email protected]This is a great recipe for a quick and easy cornbread. It's perfect for a weeknight meal.
Sandra Velasquez
[email protected]I'm not sure what I did wrong, but my cornbread turned out really dry. I followed the recipe exactly.
mohsinraza 313
[email protected]This cornbread is a bit too bland for my taste. I think I would add some more spices next time.
Odella Walton
[email protected]This cornbread is so good! I love the combination of flavors and textures.
Hashim Awan
[email protected]I've made this cornbread several times now and it's always a hit. It's a great recipe to have on hand for potlucks or picnics.
Sagar Ali maher Maher
[email protected]This is the best cornbread recipe I've ever tried. It's so moist and flavorful. I highly recommend it!
Omar Dz
[email protected]This cornbread was easy to make and turned out great! I'll definitely be making it again.
Chetan Bayak
[email protected]I'm not a big fan of spicy food, but I thought this cornbread was still really good. The jalapeños added just a hint of heat.
David Dale
[email protected]I found this cornbread to be a bit too dry. I think I would add more milk or yogurt next time.
chif malang Baba
[email protected]This cornbread is a great way to use up leftover zucchini. It's also a great side dish for any meal.
Ch Usama Rehan
[email protected]Would definitely make this again!
Emmanuella Obasogie
[email protected]My family loved this cornbread. It was easy to make and tasted delicious.
rocket arafat
[email protected]I love the spiciness of the jalapeños and the crunch of the zucchini. This cornbread is so moist and flavorful!
Dre Ellis
[email protected]This cornbread was a hit at our Labor Day cookout!