Go Back Email Link
corn bread recipe

Corn Bread with Zucchini - A Savory Cake

This delicious recipe is a variation from the original Corn bread recipe from my Ayurvedic Chef training with Divya Alter. It is sooo delicious that I made a few times and added zucchini as this reminds me our beloved “Mücver” (Zucchini Fritters) from Turkiye. 
From Southern American corn bread to Turkish mücver, I think it is a lovely cake-bread that you can enjoy on its own for breakfast or lunch, accompany with a cup of tea or buttermilk (ayran in Turkiye), some fresh greens. This morning after my intense workout, I was so hungry that I ate it with eggs and it was the best complete breakfast for me!
You can use ghee instead of olive oil or you can use half-half. 
I gave options for making it vegan, I hope you can enjoy both.
Enjoy and let me know how it goes!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
Course Breakfast, Snack
Servings 8 people
Calories 130 kcal

Equipment

  • 1 pot
  • 1 baking dish

Ingredients
  

  • 3 eggs or ½ teaspoon psyllium husk
  • 2 cups cornmeal, plus more as needed
  • 1 cup grated zucchini-squeezed well to take extra water out
  • ½ cup grated fresh fennel (optional)
  • 1¼ teaspoons salt
  • ½ teaspoon baking soda
  • 1½ cups (360 grams) buttermilk (or diluted cow’s milk or vegan yogurt - 1 part yogurt 3 parts water) 
  • 1 tablespoon fresh lime or lemon juice
  • ⅓ cup (50 grams) olive oil
  • ½ cup fresh dairy or vegan cheese like mozzarella, paneer, etc (optional)
  • ½ cup chopped fresh herbs like parsley, mint, dill
  • 1 teaspoon kalonji/nigella seeds
  • 1 teaspoon sesame seeds
  • 1 teaspoon Sunflower seeds (optional)

Instructions
 

  • If you are not using eggs, whisk the psyllium husk in a small bowl, with ⅓ cup of water. Set aside for 30 minutes, or until the liquid thickens and turns gel-like.
  • Preheat the oven to 180c. Prepare the oven dish by lining up a baking paper and slightly oiling with olive oil.
  • If you are using eggs, ignore the psyllium husks and just whisk the eggs in a bowl
  • In a medium bowl, whisk together the cornmeal, salt, baking soda..
  • In a large bowl, whisk together either eggs or the psyllium husk gel, buttermilk, olive oil and lime juice.
  • Add the cornmeal mixture to this and whisk them altogether.
  • Finally add the fresh herbs, grated zucchinis and carefully mix them into the batter. If you are using cheese, add them as well and carefully mix until incorporated.
  • We are looking for a consistency that is thicker than pancake batter. If the texture and consistency need adjusting, gradually add more cornmeal (if too thin) or more buttermilk (if too thick).
  • Pour the batter into a baking dish and decorate with sesame, nigella and sunflower seeds
  • Bake for 40-60 minutes, until set, light brown in the center, and deep golden brown around the edges.
  • Carefully remove the cornbread from the dish and let it cool on a wire rack for 10–15 minutes before slicing and serving.