Side Pannel
Parmesan Zucchini Cornbread
Parmesan Zucchini Cornbread
- Recipe Submitted by maryjosh on 03/13/2019
Ingredients List
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup packed brown sugar
- 15 oz. can creamed corn
- 1 large egg
- 1/4 cup honey
- 1/4 cup butter melted
- 1/4 cup milk or heavy cream
- 1 1/2 cups grated zucchini
- 1/2 cup grated Parmesan cheese
Directions
In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar.
In another large bowl, whisk together creamed corn, egg, honey, butter, and milk.
Add the wet ingredients to the dry ingredients, along with zucchini and Parmesan cheese, and stir until just moistened and combined. Do not overmix.
Coat an 8x8-inch baking pan with non-stick spray.
Spread batter into prepared baking pan.
Bake at 400 degrees for 30-35 minutes, or until the top and edges are golden, and a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool. Cut and serve.
In another large bowl, whisk together creamed corn, egg, honey, butter, and milk.
Add the wet ingredients to the dry ingredients, along with zucchini and Parmesan cheese, and stir until just moistened and combined. Do not overmix.
Coat an 8x8-inch baking pan with non-stick spray.
Spread batter into prepared baking pan.
Bake at 400 degrees for 30-35 minutes, or until the top and edges are golden, and a toothpick inserted near the center comes out clean.
Remove to a wire rack to cool. Cut and serve.
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