Zucchini Corn Muffins

  • Yield 12 servings

These muffins are full of zucchini and sharp cheddar cheese, making them the perfect accompaniment to soups and stews.


3 medium zucchini, shredded
1/2 teaspoon salt
1 1/4 cups flour
3/4 cup cornmeal
1 tablespoon baking powder
2 teaspoons sugar
3/4 teaspoon salt
-- Ground cayenne to taste
1/2 cup shredded sharp Cheddar cheese
1 large green onion, finely chopped
3/4 cup buttermilk
3 tablespoons vegetable oil
1 -- egg


  1. Place zucchini in colander over bowl.  Sprinkle with salt and set aside.  Combine flour, cornmeal, baking powder, sugar, salt and cayenne in medium bowl; mix well.  Squeeze most of the moisture from the zucchini.  Add zucchini, cheese and green onion to flour mixture; mix well.  Add mixture of buttermilk, oil and egg, stirring just until evenly moistened.  Spoon into muffin cups sprayed with nonstick cooking spray.
  2. Bake at 425F for 20 to 25 minutes or until brown.  Cool on wire rack.


Recipe reprinted with permission from The Saturday Club’s Main Line Classics II:  Cooking Up A Little History (Wayne, Pennsylvania, 1996).



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