Squash Cornbread recipe
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- 1 cup half-and-half 1 cup cornmeal ¾ cup whole wheat flour ½ cup olive oil ½ cup all-purpose flour 2 eggs ¼ cup white sugar 1 teaspoon salt ½ teaspoon baking soda 2 cups grated zucchini
Nutrition Info
- 225.4 caloriescarbohydrate: 24.3 gcholesterol: 38.5 mgfat: 12.7 gfiber: 1.7 gprotein: 4.3 gsaturatedFat: 3 gservingSize: -sodium: 269.5 mgsugar: 4.9 gtransFat: : -unsaturatedFat: : -
Directions Squash Cornbread
Directions
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Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.