This makes an excellent side or main dish depending on how you serve it. The first time I made it I paired it with green beans and it went over very well, the second time I went with mashed sweet potatoes. I think it paired better with the sweet potatoes because I put chili powder in mine so it ties in very well with the coriander and cumin in the cornbread. I got the original recipe here, but modified it pretty heavily in the spice department and also used homemade cornbread mix that is similar to jiffy the recipe for which can be found here. I combined the whole thing into one recipe for all of you. Note that I have never used the copycat jiffy recipe for anything else so I have no idea if it actually makes good cornbread. Also, were I not feeding children too, I would throw some jalepenos, either pickled or fresh, in to this in a heartbeat.
2/3 cup all-purpose flour
1/2 cup yellow cornmeal
2 1/2 tablespoons granulated sugar
1 tablespoon baking powder
3/4 teaspoon salt
2 tablespoons vegetable oil
4 cups shredded zucchini (or summer squash)
1 onion, chopped (make it as fine or thick as you like)
2 eggs, beaten
1 teaspoon garlic powder (fresh garlic will have to much bite, but sauteed might work)
1 1/2 teaspoon cumin
1 teaspoon coriander
1/4 teaspoon ground black pepper
8 ounces Cheddar cheese, shredded
- Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
- Put the shredded squash into a colander, sprinkle with a little salt, and let it drain for 15 minutes. Gently press out excess moisture.
- In a small bowl sift together flour, cornmeal, sugar, baking powder, and 1/4 teaspoon of salt until well blended.
- Mix oil into the dry ingredients until well mixed, it should look like a crumbly powder.
- In a large bowl combine the eggs, onions, and squash until well combined and soupy. Add dry ingredients and stir until well combined.
- Add cumin, coriander, garlic, remaining salt, and pepper, and mix until well incorporated.
- Add cheese and mix well.
- Pour the mixture into the greased casserole dish and bake for 1 hour. The cornbread should be a dark golden yellow color on top when done. (use the toothpick test to verify)