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Zucchini and Feta
5 from 1 vote

Zucchini Feta Cornbread Recipe

Savita Chefdehome
Try this Zucchini Feta cornbread recipe for a flavorful and moist version everyone will love.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Side Dish
Cuisine American
Servings 8
Calories 268 kcal

Ingredients
  

  • 2 eggs large
  • 1 cup buttermilk
  • ¼ cup canola oil
  • ½ cup feta cheese
  • 3 Zucchini medium size, one small diced, two thin round sliced
  • ½ tsp salt
  • 2 Cup Self-Rising Corn Meal Mix
  • Oil spray to coat baking pan

Instructions
 

  • Preheat oven to 400 degrees F.
  • Spray an 8-inch square baking pan with no-stick cooking spray ad set aside.
  • In a bowl, add eggs, butter milk, and oil and whisk to combine together.
  • Add salt and self-rising flour and mix well.
  • Then add crumbled feta cheese and chopped one zucchini.
  • Fold into the batter.
  • Pour batter into the prepared pan and arrange sliced zucchini on top in an even layer.
  • Bake for 20-25 minutes or until golden brown and toothpick inserted in center comes out clean.
  • Let cool a little before transferring to a wire rack to cook completely.

Nutrition

Calories: 268 kcal | Carbohydrates: 35 g | Protein: 7 g | Fat: 12 g | Saturated Fat: 3 g | Polyunsaturated Fat: 3 g | Monounsaturated Fat: 5 g | Trans Fat: 0.03 g | Cholesterol: 12 mg | Sodium: 727 mg | Potassium: 331 mg | Fiber: 3 g | Sugar: 3 g | Vitamin A: 359 IU | Vitamin C: 13 mg | Calcium: 221 mg | Iron: 2 mg

Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

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