Zucchini Cornbread

Yellow Cornmeal—To give cornbread nice color, classic flavor, crisp exterior! Flour—All-purpose. Zucchini—Shredded.Don't worry peeling first. Eggs—Act a binding agent. Milk—I use milk, you use 2% skim milk well. Sugar—Adds little extra sweetness the dish. Butter—Melted Baking Powder Baking Soda—To provide .

For zucchini cornbread: Preheat oven 350 degrees F. Butter 9-inch cast-iron skillet. Whisk the flour, cornmeal, sugar, baking powder, baking soda, 1 1/4 teaspoons kosher salt .

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Pour zucchini mixture the cornmeal mixture, stirring combine, gently mix the Cheddar cheese. Carefully pour batter the hot greased skillet, smooth out a spoon, bake the cornbread golden brown a toothpick inserted the center out clean, 30 minutes.

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Step 1: Preheat oven grease baking pan. a medium bowl, add cornmeal, flour, sugar, baking powder, baking soda, salt. a whisk combine well.

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Preparation. Step 1. Position rack the middle oven preheat 350°. Butter 9 5 3" loaf pan. Step 2. Melt 1/2 cup butter a small saucepan medium-high heat.