Corn bread is just one of those foods that never gets old. One of my favorite corn breads was at a little restaurant in Pinellas Park called Roger’s Real Bar-B-Que Pit. They had the best salad bar and the freshest corn bread. The only way I don’t like corn bread is dry. You can add just about anything to it and it will make my taste buds sing, from honey, butter, or this amazing Zucchini Feta Corn Bread recipe.
Zucchini Feta Corn Bread
Zucchini Feta Corn Bread
Recipe Type: Bread
Author:
Prep time:
Cook time:
Total time:
Serves: 8″ loaf
Add a little flavor to your corn bread with this amazingly delicious Zucchini Feta Corn Bread recipe.
Ingredients
- Ingredients
- 2 eggs, large
- 1 cup buttermilk
- 1/4 cup canola oil
- 1/2 cup feta cheese
- 3 Zucchini, medium size, one small diced, two thin round sliced
- 1/2 tsp salt
- 2 Cup Self-Rising Corn Meal Mix (if can’t find use: 1 cup corn meal 1 cup all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda)
- Oil spray to coat baking pan
Instructions
- Ingredients
- eggs, large
- cup buttermilk
- /4 cup canola oil
- /2 cup feta cheese
- Zucchini, medium size, one small diced, two thin round sliced
- /2 tsp salt
- Cup Self-Rising Corn Meal Mix
- (if can’t find use: 1 cup corn meal 1 cup all purpose flour, 1 tsp baking powder, 1/2 tsp baking soda)
- Oil spray to coat baking pan
- Directions:
- Pre heat oven to 400 degree F. Spray an 8-inch square baking pan with no-stick cooking spray ad set aside.
- In a bowl, add eggs, butter milk, 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, arrange sliced zucchini on top in an even layer and 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.
- Slice and serve with a dollop of sour cream.