Parmesan Zucchini Cornbread
This Parmesan Zucchini Cornbread is insanely moist, with the help of grated zucchini, sweet with a touch of honey and brown sugar, and savory with sharp Parmesan cheese! If you love a cornbread with exceptional flavor and texture, you must try this Parmesan Zucchini Cornbread!
Servings 16
Ingredients
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. salt
- 1/4 cup packed brown sugar
- 15 oz. can creamed corn
- 1 large egg
- 1/4 cup honey
- 1/4 cup butter melted
- 1/4 cup milk or heavy cream
- 1 1/2 cups grated zucchini
- 1/2 cup grated Parmesan cheese
Instructions
- In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar.
- In another large bowl, whisk together creamed corn, egg, honey, butter, and milk.
- Add the wet ingredients to the dry ingredients, along with zucchini and Parmesan cheese, and stir until just moistened and combined. Do not overmix.
- Coat an 8x8-inch baking pan with non-stick spray.
- Spread batter into prepared baking pan.
- Bake at 400 degrees for 30-35 minutes, or until the top and edges are golden, and a toothpick inserted near the center comes out clean.
- Remove to a wire rack to cool. Cut and serve.