Zucchini Cornbread with Sharp Cheddar

Ingredients

• 150 g (1 cup)yellow cornmeal
• 125 g (1 cup)plain flour
• 25 g (2 tbsp)granulated sugar
• 12 g (1 tbsp)baking powder
• 3 g (1/2 tsp)salt
• 240 ml (1 cup)buttermilk
• 2 largeeggs
• 113 g (1/2 cup)unsalted butter, melted
• 180 g (1 1/2 cups)courgette, shredded and lightly squeezed
• 80 g (1/2 cup)sweetcorn kernels
• 113 g (1 cup)sharp Cheddar cheese, grated
• 6 g (2 tbsp)fresh chives, finely chopped

Instructions

1. 1

   Grate the courgette

   Coarsely grate the courgette, place it in a clean tea towel and gently squeeze out excess water.

2. 2

   Mix dry ingredients

   Whisk the cornmeal, flour, sugar, baking powder and salt together in a large bowl.

3. 3

   Add wet ingredients

   Make a well in the dry mixture, then add the buttermilk, eggs and melted butter. Stir just until combined.

4. 4

   Fold in additions

   Fold in the squeezed courgette, sweetcorn, cheese and chives. Mix only until no streaks of flour remain.

5. 5

   Heat the oven

   Preheat the oven to 200°C (400°F). If using a cast-iron skillet, put it in the oven for 5 minutes to heat.

6. 6

   Fill the pan

   Carefully take out the hot pan, add 1 tablespoon of butter and coat the base, then pour in the batter.

7. 7

   Bake until golden

   Bake for 30–40 minutes, until the top is golden brown and a toothpick comes out clean.

What is zucchini cornbread?

Cornbread is a familiar American bake made with cornmeal, often served alongside soups, stews and barbecued food. This version adds grated courgette, sweetcorn, sharp Cheddar and chives for a savoury, colourful loaf.

The courgette brings moisture, while the cornmeal keeps the crumb distinctly hearty. Buttermilk adds tang and helps the batter come together without needing much mixing.

Nutrition and macros by portion

The nutrition label shows one serving as written: 221 calories, 7g protein, 21g carbs, 13g fat.

The cornmeal, flour and sweetcorn provide most of the carbohydrates, while butter and Cheddar contribute much of the fat. Eggs and cheese supply protein, with smaller amounts from the other ingredients. Pair a slice with a lean protein and plenty of vegetables for a more balanced plate.

Choosing the ingredients

Cornmeal: yellow cornmeal gives the bread its characteristic colour and gently grainy texture. Plain flour softens the crumb so it is not entirely coarse.

Cheddar: a sharp, mature cheese stands out against the mild courgette and sweetcorn. Grate it yourself if you can, so it folds evenly through the batter.

Get the courgette ready

Grating: use the large holes of a box grater for shreds that remain noticeable in the finished bread. Fine grating can make them harder to distinguish.

Squeezing: remove excess water gently with a clean tea towel. The courgette should still feel moist, but not drip into the batter.

Mix for a tender crumb

Wet and dry: stir the buttermilk, eggs and melted butter into the dry mixture only until combined. A few small lumps are preferable to an overworked batter.

Fold-ins: add the vegetables, cheese and chives at the end, stirring only until the flour streaks disappear. Too much mixing can make the bread dense.

Skillet or baking pan

Cast iron: warming the skillet for 5 minutes gives the batter a hot surface to start baking against. Handle it carefully when you take it from the oven.

Other pans: the method calls for coating the hot pan with butter before adding the batter. Use an ovenproof pan suitable for the recipe and take care around its hot sides.

Check for doneness

Colour: look for a golden-brown top after 30 minutes, but allow up to 40 minutes as needed. The centre should be set rather than wet.

Toothpick: insert one into the middle of the bread; it should come out clean. If batter clings to it, continue baking and check again.

Serving ideas

Serve the cornbread warm or at room temperature with chilli, bean soup or a bowl of tomato soup. It also works alongside grilled vegetables or a simple green salad.

For a fuller plate, pair a slice with a protein-rich main dish and extra vegetables. The savoury cheese and sweetcorn make it satisfying enough to serve as more than a plain bread side.

Recipe notes & tips

• Squeeze the courgette gently so it does not add excess liquid to the batter.
• Measure the cornmeal and flour before mixing to keep the dry-to-wet balance consistent.
• Let melted butter cool slightly before adding it to the eggs and buttermilk.
• Fold the add-ins through with a light hand to avoid overmixing.
• Use oven gloves when handling the preheated skillet.
• Let the bread settle briefly after baking before slicing for neater pieces.

Variations

• Add black pepper: stir a little into the dry ingredients for a gentle savoury kick.
• Use another herb: replace the chives with finely chopped fresh parsley.
• Make it spicy: fold finely chopped chilli into the batter with the vegetables.
• Try another cheese: use a similarly flavourful grated cheese in place of the Cheddar.
• Add spring onion: fold sliced spring onion through the batter with the chives.

Common mistakes to avoid

• Wet courgette: squeeze out excess liquid with a clean tea towel before adding it.
• Overmixing: stop once the flour streaks disappear to help keep the crumb tender.
• Cold skillet: give a cast-iron pan the full 5 minutes in the oven before filling it.
• Uncoated pan: spread the tablespoon of butter over the hot pan's base before adding batter.
• Underbaking: check the centre with a toothpick and continue baking if batter sticks to it.

How to store

Store cooled cornbread in an airtight container in the fridge for up to 3 days. Reheat individual slices in the oven or microwave until warmed through.

Frequently asked questions