SQUASH CORNBREAD
This is a moist cornbread recipe that allows you to use up some of the extra zucchini or squash you have on hand. You can reduce or increase sugar or salt, depending on your cornbread preferences. It can be served with stew, chili, beans, or fried cabbage.
Provided by Crina
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 30m
Yield 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
- Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
- Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.
Nutrition Facts : Calories 225.4 calories, Carbohydrate 24.3 g, Cholesterol 38.5 mg, Fat 12.7 g, Fiber 1.7 g, Protein 4.3 g, SaturatedFat 3 g, Sodium 269.5 mg, Sugar 4.9 g
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Janam Feda
[email protected]This recipe was a disaster. The cornbread never rose and it was completely inedible.
Nadim Hasan
[email protected]The cornbread was dry and crumbly. I don't think I'll be making this recipe again.
Waqarking Waqarking
[email protected]I found this recipe to be a bit bland. I think it could use some more spices.
a ahmed bebars
[email protected]The squash cornbread was a little too sweet for my taste, but overall it was a good recipe.
kin brezzy
[email protected]This recipe was easy to follow and the cornbread turned out perfect. I will definitely be making it again.
x x
[email protected]I made this cornbread for a potluck and it was a hit! Everyone loved it.
Julie Hardister
[email protected]This was a great way to use up some leftover squash. The cornbread was delicious and the perfect side dish for a fall meal.
Tanya Kondzielski
[email protected]Loved this recipe! The squash cornbread was moist and flavorful. I will definitely be making it again.
Kazi Safiur
[email protected]This cornbread was easy to make and turned out great! I used a muffin tin instead of a 9x13 pan, and they came out perfectly.
Blasian Niyya
[email protected]I've never made cornbread with squash before, but I'm so glad I tried this recipe. It was delicious! The squash added a subtle sweetness and moisture to the bread.
Gee Ann villaluz Joseco
[email protected]This squash cornbread was a hit with my family! It was moist, flavorful, and had a beautiful golden-brown crust. I will definitely be making this again.