Corn bread – cupboard kitchen

Short corn bread

Preparation time:: 15 minutes Cook time:: 35 minutes Total time:: 50 minutes Portions:: 9

Corn bread with zucchini, corn, jalapenos and a lot of cheddar!

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ingredients

• 2 cup of cheddar cheese, grated (divided)
• 3 cups of zucchini, shredded
• 1 cup of corn
• 4 green onions, in thin slices
• 1 jalapeno pepper, sown and finely dice
• 2 eggs
• 1 cup of corn flour
• 1 cup of versatile flour (gluten -free for gluten -free)
• 2 teaspoons of dough powder
• 1/4 teaspoon of baking soda
• 2 tablespoons of sugar
• 1/2 teaspoon of salt

instructions

1. Mix 1 cup of cheddar cheese with zucchini, corn, green onions, jalapeno and eggs.
2. Mix the corn semolina, flour, baking powder, baking soda, sugar and salt.
3. Mix the dry ingredients in the wet ingredients, place in an 8 × 8 inch greased mold and sprinkle on the remaining cheddar cheese.
4. Cook in a preheated oven 375F / 190C until a toothpick pushed to the center comes out clean, about 30 to 40 minutes.

Note: * The zucchini is the source of certain liquids of this recipe, so after having shredd the zucchini, do not tighten or do not move any of its liquid. Because zucchini have different quantities of liquid, if your dough ends up being too thick to pour into the pan, do not hesitate to mix 1-2 tablespoons of milk or water.
Advice: Use medium -sized zucchini with a width / diameter of approximately 1.5 to 2 inches or less. (Thicker zucchini have much more liquid.)
Option: Use a saucepan of 9 × 5 inch bread.
Option: Replace 1 cup of cheddar cheese with 1 cup of cottage cheese.
Option: Add the cooked and crumbled bacon.
Option: Omit the green onions.
Option: Add one or more herbs like chives, parsley, dill, etc.
Option: Use another type of cheese like Gruyere!
Advice: I appreciate reheating this bread a little and sliding on the butter to melt during servitude! Yum!

Nutritional:: CALORIES 194,, Grease 10g (5g saturated,, Trans 0),, Cholesterol 60 mg,, Sodium 314 mg,, Carbohydrates 33g (1g fiber,, 5g sugars),, Protein 10g

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