We had actually kind of forgotten how delicious cornbread is, until we recently saw it on the counter at FUKU coffee bar . That inspired us to make it ourselves again. Et voila : cornbread with courgetti and jalapeños it is!
For 1 cornbread
- 2 teaspoons (apple) vinegar
- 480 ml milk (soy milk or almond milk is also possible)
- 100 grams zucchini
- 240 grams of corn flour
- 120 grams of flour
- 2 teaspoons baking soda
- 1 teaspoon salt
- 40 grams of sugar
- 80 ml coconut oil
- Pinch of smoked paprika
- Salt pepper
- Handful of spicy grated cheese
- Cake tin or square baking tin of 20 x 20 cm
- Baking spray or melted butter to grease the tin
Cornbread is a sweet-savory cake made from cornmeal. In (Latin) America it is often served with a steaming bowl of chili , but we also love it as a snack or for brunch.
The variant we came up with makes the classic cornbread just a little more exciting: with jalapeños for extra spice, zucchini for extra flavor and a cheese crust for a crispy bite.
Tip : cornbread is also delicious with a drink. Then cut it into bars and serve with your favorite dip or with cream cheese.
This is how you make the cornbread
Preheat the oven to 200°C. Grease the baking pan.
Mix the milk, vinegar and coconut oil in a bowl with a whisk.
In a larger bowl, combine the cornmeal, flour, baking soda, salt, sugar and a pinch of paprika with a spatula or whisk.
Pour the wet ingredients into the dry and mix with a whisk until it is a nice thick batter that still runs off the whisk easily.
Now add the zucchini and jalapeños.
Pour the mixture into the baking tin and finish with a layer of grated cheese.
Bake in the preheated oven for 45 minutes. Then put under the grill for another 5 minutes.
Once the cornbread is cooked, remove it from the oven and let it cool in the tin on your counter for 10 to 20 minutes. Then you can carefully remove it from the mold (turn the mold upside down) and let it cool down further, or cut it directly and eat it lukewarm.
Source: Culy by culy.nl
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