Zucchini Feta Cornbread Recipe
This zucchini feta cornbread is a moist and savory twist on classic cornbread, made with fresh zucchini, tangy feta cheese, buttermilk, and self-rising cornmeal mix. It makes an easy side dish for chili, barbecue, soup, or a simple family dinner.
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, buttermilk, 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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