How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Jalapeno Zucchini Cornbread?

You need 12 ingredients. The key ingredients include: 1/2 yellow sweet onion, diced, 1/2 cup butter, softened (1 stick), 3 large eggs, 1/2 cup buttermilk (store bought or homemade, see note below for instructions), and more.

Is Jalapeno Zucchini Cornbread suitable as vegetarian?

Yes, Jalapeno Zucchini Cornbread falls under the Vegetarian category and is a great choice for this type of meal.

How do I store leftover Jalapeno Zucchini Cornbread?

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Jalapeno Zucchini Cornbread Recipe

Name: Jalapeno Zucchini Cornbread
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 yellow sweet onion, diced; 1/2 cup butter, softened (1 stick); 3 large eggs; 1/2 cup buttermilk (store bought or homemade, see note below for instructions); 1 cup zucchini, grated and packed (about 1 large zucchini); 2 large fresh jalapeno peppers, finely chopped; 1/3 cup honey; 1 1/2 cups flour; 3/4 cup cornmeal; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 teaspoon salt

Jalapeno Zucchini Cornbread

Eats Now Editorial Team · 809 kcal · Vegetarian

Jalapeno Zucchini Cornbread – a delicious recipe with yellow sweet onion, butter, eggs, buttermilk, zucchini, jalapeno peppers. Easy to follow and perfect for any occasion.

Serves 4 Vegetarian

Jalapeno Zucchini Cornbread

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