Zucchini and Chile Cornbread

August 25, 2008

Sara Jones, Tucson CSA

This is a great cornbread to serve with a soup or stew.

Add cheddar or goat cheese to the recipe if you like.

1 cup flour

¾ cup cornmeal

1 ½ teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 cup yogurt

1 egg

2 tablespoons honey

3 tablespoons melted butter, or oil

1 cup shredded zucchini

2 roasted chiles, peeled and chopped

Set shredded zucchini in a colander to drain. Preheat oven

to 400 degrees. Mix together dry ingredients in a large

bowl. In a separate bowl, mix together egg, yogurt, butter

and honey. Pour wet ingredients into dry ingredients and

stir gently.

Add zucchini and chiles and stir until just

combined. Pour batter into greased muffin tins or an 8-

inch square baking pan. Bake 25-30 minutes (or about 20

minutes for muffins). The top will spring back when

touched and a toothpick will come out clean when

cornbread is done.