ZUCCHINI CHEDDAR CORNBREAD

Ingredients

2 cups zucchini, grated on the large holes of a box grater

1 ½ teaspoons salt, divided

1 cup yellow cornmeal

1 cup flour

½ cup sugar

1 tablespoon baking powder

1 cup frozen corn, thawed

2 cups cheddar cheese, shredded

1 cup milk

½ cup vegetable oil

3 large eggs

Instructions

Preheat oven to 350 degrees.  Grease an 8” x 8” baking dish or pie plate.

Place the grated zucchini in a colander with 1 teaspoon of the salt.  Mix to combine and let it sit over a large bowl for 30 minutes, pressing occasionally with a fork to release any excess moisture.

In a large bowl, mix together cornmeal, flour, sugar, baking powder, and the remaining teaspoon of salt.  In a second bowl, whisk together milk, oil, and eggs just until blended.

Add the egg mixture, corn, cheddar cheese, and drained zucchini to the dry ingredients and mixt until combined.  Pour the batter into the prepared baking dish.

Bake 45-50 minutes or until tester comes out clean and top is golden.  Serve warm with butter.

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