The perfect addition to just about any family meal or potluck. This cornbread is great with your favorite chili or on the side at the neighborhood barbecue we’re all intensely looking forward to this summer. Whip it up in minutes and toss it in the oven and you are DONE.
These go GREAT with my Pork + Beans too!
1c flour (just about any kind will work)
4t baking powder
1t black pepper
1 1/2c cheddar cheese, shredded (pepper jack, monterey jack, gouda would work great too) – optional
2c zucchini, shredded (or yellow squash, pattipan)
1/4c maple syrup
1c milk of choice or buttermilk
1/4c butter, melted or oil
Preheat oven to 425°F. In a large bowl, mix flour, cornmeal, baking powder, salt and pepper. Add cheese and zucchini, toss to coat in the flour mixture. Pour in egg, maple syrup, milk and butter, stir to combine. Dump into a greased 8×8, 9×9 or 10/12″ HOT cast iron skillet. Bake for 20-25 minutes (15-20 in skillet).