July 23, 2013

Pepper jack and zucchini cornbread

Cut pieces of pepper jack and zucchini cornbread.

Oh, zucchini season... Once the zucchinis start to arrive, it's like we try to add them to everything. Grated zucchini in this and grated zucchini in that. But, in all honestly, that is OK by me. I love zucchini and enjoy finding different ways to use it. I was inspired to make this cornbread by this recipe which I modified a bit as seen below. The weather has become more bearable for using the oven, so it was the perfect time to give this cornbread a try. We just happened to have some leftover chili to eat up over the weekend and needed a side to go with it. I really love cornbread -- especially ones with cheese in them and/or a little kick from chiles. This cornbread is very savory and not sweet like many recipes that contain a lot of sugar. This was also the first time I tried sprouted wheat flour, but feel free to use all-purpose and/or some whole wheat flour.

Slice of pepper jack and zucchini cornbread.

Pepper jack and zucchini cornbread 
1-1/4 cups cornmeal
1 cup flour (all-purpose, whole wheat, or sprouted)
1/2 teaspoon fine sea salt
1 tablespoon baking powder
1 cup buttermilk
2 large eggs
4 tablespoons unsalted butter, melted and slightly cooled, plus more for greasing
2 tablespoons honey
3 scallions, greens and whites thinly sliced
1 cup lightly packed grated zucchini
1-1/4 cups shredded pepper jack cheese

Preheat the oven to 350 degrees. Lightly butter a 9x9 inch baking dish.

Whisk together the cornmeal, flour, salt, and baking powder in a medium bowl. 

Whisk together the buttermilk, eggs, butter, and honey until well combined.

In a clean kitchen towel (or just using your hands) squeeze the zucchini to remove most of the water. Then stir in the scallions and zucchini in the wet ingredients. Add the dry ingredients to the bowl and stir until almost combined. Then add the cheese and stir until just combined.

Pour into the baking dish and spread evenly. Bake for about 27-30 minutes, until the edges are lightly golden and an inserted toothpick comes out clean. Let cool for about 10 minutes before cutting. Serve with butter, if desired.

Cast iron pan with pepper jack and zucchini cornbread.


  1. I had some zucchini stir-fry for the lunch today. Your cornbread looks fabulous.

  2. Hi Amy, something new to me, it look inviting and delicious. Thanks for sharing your recipe.

    Have a nice week ahead.

  3. Wow - your cornbread looks scrumptious!
    Glad to have stumbled on your blog!
    Shashi @ http://runninsrilankan.com

  4. This cornbread of yours look great...like the zucchini and the pepper jack in it...looks so tasty Amy.
    Hope you are having a great week :D

  5. Cornbread with zucchini looks and sounds good!

  6. This is such a different way to use courgette, I'll have to remember this one!

  7. love this! I just posted about cornbread today- this looks like an excellent version!

  8. I love the honey and bit of heat in this...YUM, Amy!!

  9. Ooh, this sounds so tasty - what a neat twist on traditional cornbread. I have to give this a try soon!

  10. Great idea to use zuccinis in Cornbread, it looks so tasty.
    And just the right balance between sweet and spicy, excelent recipe!

  11. I am also totally fine with infusing zucchini into everything! Love this savory twist on zucchini bread!

  12. sounds like a wonderful dish! YUM!

  13. I can never decide if I like sweet or savory corn bread. I love the pepperjack in this though!

  14. I love zucchini season, too!! This looks so good!

  15. pepper jack makes everything better--it's far and away my favorite cheese. great touch!

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  17. Cornbread is one of my (admittedly many) weaknesses! I can never have just one slice. What a nice addition of pepper jack!

  18. Ohh my favorite cheese and delicious zucchini in cornbread? Amazing!


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