Mamta

Delicious Zucchini Cornbread In Simple Steps

Mix grated zucchini with 1/4 teaspoon salt in a small bowl.

Add Grated Zucchini

In a large bowl, mix cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika, and cheese. Add jalapeño, corn, and scallions, then mix again.

Add Ingredients

Beat the eggs in a medium bowl, then add buttermilk and maple syrup. Pour in the cooled melted butter and mix.

Add Egg

Place the zucchini in a cheesecloth or towel and squeeze out the extra liquid.

Remove Extra water

Pour the wet ingredients into the bowl. Gently fold in the zucchini. Press the dough into the buttered skillet and smooth the top.

Pour The Mixture

Place on the middle rack and bake for 35-40 minutes until golden and puffed.

Bake

Your perfect zucchini cornbread is ready. Slice and serve warm.

Serve

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