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Zucchini and Chile Cornbread
This is a great cornbread to serve with a soup or stew. Add cheddar or goat cheese to the recipe if you like.
- 1 cup flour
- ¾ cup cornmeal
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 cup yogurt
- 1 egg
- 2 tablespoons honey
- 3 tablespoons melted butter, or oil
- 1 cup shredded zucchini
- 2 roasted chiles, peeled and chopped
Set shredded zucchini in a colander to drain. Preheat oven to 400 degrees. Mix together dry ingredients in a large bowl. In a separate bowl, mix together egg, yogurt, butter and honey. Pour wet ingredients into dry ingredients and stir gently.
Add zucchini and chiles and stir until just combined. Pour batter into greased muffin tins or an 8-
inch square baking pan. Bake 25-30 minutes (or about 20 minutes for muffins). The top will spring back when touched and a toothpick will come out clean when cornbread is done.
Submitted by Sara Jones, Tucson CSA