We love this cornbread! Adapted from Mel's Kitchen Cafe.
INGREDIENTS
1/2 cup (3 ounces) yellow cornmeal
3/4 cups (3.75 oz) all-purpose flour
3/4 cups (3.75 oz) all-purpose flour
3/4 cup (3.75 oz) whole wheat flour
1/3 cup (2.5 ounces) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk or milk
2 eggs, lightly beaten
4 tablespoons butter or coconut oil, melted
2 cups unpeeled shredded, drained zucchini (8 ounces)
1/3 cup (2.5 ounces) granulated sugar
2 teaspoons baking powder
1/4 teaspoon baking soda
3/4 teaspoon salt
1 cup buttermilk or milk
2 eggs, lightly beaten
4 tablespoons butter or coconut oil, melted
2 cups unpeeled shredded, drained zucchini (8 ounces)
INSTRUCTIONS
Preheat the oven to 350 degrees F. Lightly grease a 9x9 inch metal baking pan with cooking spray. Set aside.
In a large bowl, whisk together the dry ingredients: cornmeal, flour, sugar, baking powder, baking soda, and salt.
Gently stir in the buttermilk, eggs, and melted butter (or coconut oil) and zucchini. Stir just until combined. Don't overmix.
Spread the batter in the prepared pan and bake for 30-32 minutes until the top springs back lightly to the touch and/or a toothpick inserted in the center comes out clean.
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