Dilled Zucchini Cornbread

Cornbread is a traditional American bread often associated with Southern cuisine. It can be made in various ways, and adding zucchini and dill gives it a unique twist.

This is vegetarian recipe. Dish can be prepared in 55 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 10.

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Medium

Dilled Zucchini Cornbread

Cooking Method: Baking Cuisine: American Courses: Any, Bread, Side Dish Recipe Keys: Vegetarian

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 10 min Total Time 55 mins

Servings: 8 Calories: 1760

Best Season: Summer

Ingredients

Servings

• 1.5 cup Cornmeal
• 1 cup All-purpose flour
• 1 tablespoon Baking powder
• ¹⁄₂ teaspoon Salt
• 2 tablespoon Sugar
• 2 tablespoon Fresh dill, chopped
• 1 cup Zucchini, grated
• 1 cup Buttermilk
• 2 Eggs
• 4 tablespoon Unsalted butter, melted

Instructions

1. Preheat the oven to 375°F (190°C). Grease a baking dish.
2. In a large bowl, whisk together the cornmeal, flour, baking powder, salt, sugar, and dill.
3. In a separate bowl, beat the eggs and then add the grated zucchini, buttermilk, and melted butter. Mix well.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Transfer the batter to the greased baking dish and smooth the top.
6. Bake for 25-30 minutes or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
7. Remove from the oven and let it rest for 10 minutes before serving.

Nutrition Facts

Servings 8

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Amount Per Serving

Calories 220kcal

% Daily Value *

Total Fat 10g16%

Total Carbohydrate 28g10%

Sugars 6g

Protein 4g8%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.