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Cheesy Zucchini Cornbread Muffins

Use up your zucchini with these wonderful Cheesy Zucchini Cornbread Muffins!
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Side Dish
Cuisine: American
Servings: 12 muffins


  • 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.


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.