Chef Jeff’s Zucchini Cornbread

Chef Jeff Igel is Program Director of Culinary Outreach at Fox Valley Technical College, Appleton and is a monthly contributor to our “Ask Chef Jeff” column. “Chef Jeff” has spent his entire career in the restaurant and hospitality industry, serving in many capacities. To read more from Chef Jeff, click here.

Have a culinary question? Ask Chef Jeff here.

2 cups all purpose flour
2 cups corn meal
1 cup white granulated sugar
1 tablespoon baking powder
1 tablespoon baking soda
1 15-ounce whole kernel corn
4 cups zucchini squash, fresh chunks
½ cup milk
3 large eggs
Pan spray, as needed

Preheat the oven to 350 degrees Fahrenheit. Thoroughly combine the flour, corn meal, sugar, baking powder and baking soda in a mixing bowl. Drain the juice from the canned corn into a blender and add the corn kernels to the dry ingredients. Blend the zucchini squash, milk and eggs with the juice from the corn. Combine the wet blended ingredients with the dry ingredients. Take caution not to over-mix. Pour mixture into a sprayed 9-by-13-inch pan, preferably glass. Bake for about 35 minutes, until a toothpick comes out clean. Remove from oven and enjoy warm.

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