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Cheesy Zucchini Cornbread Muffins - TSLC

This Cheesy Zucchini Cornbread Muffin recipe is a great way to use up some of that extra zucchini.  You could also add bacon to this recipe.  We love cornbread muffins just about any way you “fix” them and this one is a favorite, too.

2 cups self-rising cornmeal mix*

1/3 cup self-rising flour

2 eggs

1 teaspoon sugar

1 1/2 cups buttermilk (could use regular milk)

2 tablespoons cooking oil or bacon drippings

1 cup shredded zucchini

1 cup shredded cheddar cheese or cheese of your choice

cooking spray for muffin tin

Combine the cornmeal mix, self-rising flour, eggs, sugar and buttermilk and oil.   Mix well with a spoon. Fold in zucchini and cheese and mix.  Spray a 12 cup muffin tin with cooking spray.  Fill each cup to about 1/4 inch from the top.  Bake in preheated 425 degree oven 25 to 30 minutes until muffins are golden brown on top.  Makes 12 muffins.  Enjoy!

Note:  If you use bacon drippings and fry bacon for the drippings you can also fold in the crumbled bacon. These muffins are great with the bacon, too.

*If you can’t find self-rising cornmeal mix you can use regular cornmeal with the following additions:   1 cup plain cornmeal + 1 1/2 tsp baking powder + 1/2 tsp salt = 1 cup self-rising cornmeal. 

Cheesy Zucchini Cornbread Muffins TSLC

If you like this recipe, you might also like my recipe for Mexican Cornbread.

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