Squash Cornbread

Name: Squash Cornbread
Total time: 30
Yield: 12
Ingredients: 1 cup half-and-half; 1 cup cornmeal; 0.75 cup whole wheat flour; 0.5 cup olive oil; 0.5 cup all-purpose flour; 2 eggs; 0.25 cup white sugar; 1 teaspoon salt; 0.5 teaspoon baking soda; 2 cups grated zucchini

Recipe by Crina from allrecipes.com

Side Dish 30 Mins.

Ingredients

12 servings

•

1 cup half-and-half
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1 cup cornmeal
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0.75 cup whole wheat flour
•

0.5 cup olive oil
•

0.5 cup all-purpose flour

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2 eggs
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0.25 cup white sugar
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1 teaspoon salt
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0.5 teaspoon baking soda
•

2 cups grated zucchini

Instructions

Preheat the oven to 375 degrees F (190 degrees C). Line a muffin tin with paper baking cups.
Mix half-and-half, cornmeal, whole wheat flour, olive oil, all-purpose flour, eggs, sugar, salt, and baking soda together in a large bowl. Add grated zucchini last. Spoon batter into the lined muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 20 minutes.