Two secret ingredients, actually: zucchini and lemon thyme–both of which happen to be growing in my garden! The cornbread is soft and so moist you don’t even need butter, and has a subtle lemon flavour.
Plus, I just read in The LooneySpoons Collection that thyme was used as a medicinal herb way back in ancient Egypt, and its active ingredient, thymol, is antifungal, antiviral, and antiparasitic. Zucchini contains magnesium and phosphorus to strengthen your bones. How’s that for healthy food?
I adapted the recipe from p. 132 of John Butler’s Zucchini: You Can Never Have Enough. My changes were:
- whole wheat flour for white,
- cottage cheese and Greek yogurt for part of the skim milk (I was cleaning out the fridge),
- no pepper flakes,
- fresh lemon thyme for fresh sage. This is the crucial change that turned this cornbread from wonderful to best ever.
- used a 10″ quiche pan instead of 9″ pie pan, so it baked a little quicker.
Here is my new, adapted recipe:
Best Ever Zucchini Lemon-Thyme Cornbread
- 3/4 cup cornmeal
- 1 cup grated zucchini
- 1 tsp fresh lemon thyme leaves
- 1 cup skim milk (with part cottage cheese and Greek yogurt)
- 1 large egg
- 1/4 cup oil
- 1 cup whole wheat flour
- 1/3 cup sugar
- 1 Tbsp baking powder
- pinch salt
Preheat oven to 375F and oil a 10″ quiche dish. Mix cornmeal, zucchini, lemon thyme, milk, egg, and oil in a medium bowl. Mix flour, sugar, baking powder, and salt in a small bowl. Stir dry into wet until just combined. Pour the batter into the pie plate and bake for 30 minutes. Let cool for a few minutes and serve warm. Yum!