
Zucchini Feta Cornbread Recipe
Cornbread is just one of those foods that never gets old. One of my favorite cornbreads 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 cornbread. The only way I don’t like cornbread 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 Cornbread recipe from Chefdehome.


Zucchini Feta Cornbread Recipe
Ingredients
- 2 eggs large
 - 1 cup buttermilk
 - ¼ cup canola oil
 - ½ cup feta cheese
 - 3 Zucchini medium size, one small diced, two thin round sliced
 - ½ tsp salt
 - 2 Cup Self-Rising Corn Meal Mix
 - Oil spray to coat baking pan
 
Instructions
- Preheat oven to 400 degrees F.
 - Spray an 8-inch square baking pan with no-stick cooking spray ad set aside.
 - In a bowl, add eggs, butter milk, and 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 and arrange sliced zucchini on top in an even layer.
 - 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.
 
Nutrition
Nutrition information has been calculated using an autogenerating online calculation and is intended for informational purposes. For accurate nutritional information, you should calculate the nutritional information with the actual ingredients used.

Enjoy these other great bread recipes:
- Buttermilk Banana Bread Recipe
 - The Perfect Pumpkin Bread Recipe
 - Strawberry Bread Recipe (Free Downloadable Recipe Card)
 
Susan T. says
What a delicious way to make corn bread, I love to pair this with a bowl of chili.