Monday, September 2, 2013
Did everyone survive their weekend? mine was filled with laundry,bread baking,chicken coop cleaning, and watching my husband lay the new floor in the hallway. Our neighbors pipe burst and it filled up the area underneath our hallway,came up through the hatch and then spilled over into the hallway and living room. Thankfully the damage is small but we're still dealing with a giant dehumidifier that is drying out the living room now..we've had this thing for a month now and it's so loud and hot. I'm about ready to pull my hair out. Im grateful for home insurance though!
In our house we love both zucchini and cornbread..both seperate and now together. I've made this recipe a few times already and love it. I've baked it in a regular loaf pan aswell as a mini loaf pan and it works both ways. If you have a larger loaf pan,say maybe a 10 inch, you could totally use it here. The loaf won't be as tall but I think it will bake better in the center. The first time I baked the bread it was slightly undone in the middle..not alot but enough for me to pick up on. You could also bake this in a 9 inch square pan if you like..the size is basically limitless.
The bread is so moist and I love the kick from the onion and the green chilies..adjust the onion and chilies as needed..but I'm telling you, the extra kick is delicious!
Zucchini Green Chilli Cornbread
1 cup Milk
1 cup Grated Zucchini
1/2 Large Onion,finely chopped
1/4 cup Olive Oil
2 Green Chilies,de-seeded and finely chopped
1-1/4 cups Yellow Corn Flour
1-1/4 cups All-purpose Flour
1 TBS Sugar
4 tsp. Baking Powder
1 tsp. Salt
1/2 tsp. Dried Chili Flakes;optional
1 cup Grated Cheese,plus more for topping
Preheat oven to 350 or 180 ceclius. Grease a 9x5 inch loaf pan with nonstick spray and put a small amount of flour in the bottom of that pan. Tap the flour all the way around the loaf pan,making sure to coat everything and pour out any leftovers.
In a large bowl,combine all of the wet ingredients and mix until thoroughly combined.
In another bowl,sift the flours and baking powder into the bowl. Add the rest of the ingredients and stir until combined.
Add the dry ingredients into the wet and mix just until combined. Pour into prepared pan and smooth the top.
Bake for 35 minutes. Remove from the oven and sprinkle desired amount of shredded cheese on top of the loaf. Return to oven and bake for a further 5 minutes or until a toothpick inserted towards the center comes out clean.
Allow the loaf to cool in pan on wire rack for 5 minutes before removing and allowing to cool slightly longer. Serve warm or room temp.
Yield: 1 9x5 inch loaf
Source: Cook Eat Live Vegetarian
Labels: quick bread