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!
Provided by @MakeItYours
Number Of Ingredients 12
Steps:
- 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.
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