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Cornbread's historical significance in American cooking cannot be overstated. It has roots in the southern United States, where it was a staple for early settlers and has remained a beloved comfort food ever since. The texture and flavor of cornbread can vary widely, influenced by regional ingredients and cooking techniques. In the South, cornbread is often made with buttermilk, resulting in a rich, tender crumb. Meanwhile, in the West, a sweeter variation may be preferred, incorporating sugar or honey for added flavor.

Cheddar Zucchini Cornbread

Discover the delightful flavors of Cheddar Zucchini Cornbread, a tasty twist on a beloved classic! This recipe combines the sweetness of corn with savory sharp cheddar and moist zucchini, creating a scrumptious side dish perfect for any meal. Learn about its rich history in American cuisine, the versatility in its ingredients, and how to make it easy at home. Enjoy a comforting and nutritious treat that will impress family and friends alike!
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Ingredients
  

1 cup all-purpose flour

1 cup cornmeal

1 tablespoon baking powder

1 teaspoon salt

1/2 teaspoon black pepper

1/2 teaspoon paprika (optional)

1 cup shredded zucchini (about 1 medium zucchini, excess moisture squeezed out)

1 cup shredded sharp cheddar cheese

1/4 cup granulated sugar

1 cup buttermilk

1/4 cup vegetable oil

2 large eggs

1/4 cup chopped fresh chives (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking dish or a similarly sized cast-iron skillet.

    Mix Dry Ingredients: In a large mixing bowl, whisk together the flour, cornmeal, baking powder, salt, black pepper, and paprika until well combined.

      Add Zucchini and Cheese: Fold in the shredded zucchini and cheddar cheese until they're evenly distributed throughout the dry mixture.

        Combine Wet Ingredients: In a separate bowl, whisk together the granulated sugar, buttermilk, vegetable oil, and eggs until fully combined.

          Combine Mixtures: Pour the wet ingredients into the dry mixture, stirring just until everything is combined. Be careful not to overmix; a few lumps are okay.

            Fold in Chives: If using, gently fold in the chopped chives for added flavor and color.

              Pour and Bake: Pour the batter into your prepared baking dish or skillet, smoothing the top with a spatula. Bake for 25-30 minutes, or until golden brown and a toothpick inserted into the center comes out clean.

                Cool and Serve: Allow the cornbread to cool in the pan for about 10 minutes before slicing. Serve warm with butter, if desired.

                  Prep Time, Total Time, Servings: 15 minutes | 40 minutes | 9 servings