Zucchini and Pepper Cornbread

By zhanghengshuo

8 Person

45 Minutes

0 Calories

Flavored Cornbread sounds like a great idea for your daily breakfast. Easy and flavorful cornbread with zucchini and red bell peppers is a lovely recipe, it's like a brilliant combination! This cornbread has nice little pops of color and flavor. Cornbread speckled with red and green looks beautiful and cute.

Ingredients

3/4 cup milk
1/2 cup room temp melted butter
2 large eggs
1/2 cup finely grated zucchini
1/2 cup diced red bell pepper
1 tsp. salt
2 tsp. baking soda
1 tbsp. granulated sugar
1/2 cup all-purpose flour
2 cups cornmeal

Method

01

Preheat oven to 375ºF. Grease an 8-10″ cast-iron skillet and set aside. Mix together the cornmeal, flour, sugar, baking soda, and salt.
02

Add grated zucchini and bell pepper and toss to coat. In another small bowl, whisk together the eggs, melted butter, and milk.
03

Add wet mixture to the dry, stirring until mixed. Pour batter into the prepared skillet, smoothing top if needed.
04

Bake in the preheated oven for 25-30 minutes until a toothpick can be inserted and removed without wet batter sticking to it. Cool in pan 10 minutes, then turn out onto a cutting board and cut into wedges. Enjoy!

Related Tags

Zucchini and Pepper Cornbread

4.1

( By zhanghengshuo )

01 Information

Grade easy
Serving 8 servings
Prep Time 15 Mins
Cook Time 30 Mins
Total Time 45 Mins

02 Ingredients

3/4 cup milk

1/2 cup room temp melted butter

2 large eggs

1/2 cup finely grated zucchini

1/2 cup diced red bell pepper

1 tsp. salt

2 tsp. baking soda

1 tbsp. granulated sugar

1/2 cup all-purpose flour

2 cups cornmeal

03 Method

Step 1

Preheat oven to 375ºF. Grease an 8-10″ cast-iron skillet and set aside. Mix together the cornmeal, flour, sugar, baking soda, and salt.

Step 2

Add grated zucchini and bell pepper and toss to coat. In another small bowl, whisk together the eggs, melted butter, and milk.

Step 3

Add wet mixture to the dry, stirring until mixed. Pour batter into the prepared skillet, smoothing top if needed.

Step 4

Bake in the preheated oven for 25-30 minutes until a toothpick can be inserted and removed without wet batter sticking to it. Cool in pan 10 minutes, then turn out onto a cutting board and cut into wedges. Enjoy!

04 Author

zhanghengshuo

79 Recipes

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