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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!
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Prep Time 20 minutes
Cook Time 10 minutes
Servings: 8 people
Course: Breakfast, Snack
Calories: 130
Ingredients Equipment Method

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)

Equipment

  • 1 pot
  • 1 baking dish

Method
 

  1. 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.
  2. Preheat the oven to 180c. Prepare the oven dish by lining up a baking paper and slightly oiling with olive oil.
  3. If you are using eggs, ignore the psyllium husks and just whisk the eggs in a bowl
  4. In a medium bowl, whisk together the cornmeal, salt, baking soda..
  5. In a large bowl, whisk together either eggs or the psyllium husk gel, buttermilk, olive oil and lime juice.
  6. Add the cornmeal mixture to this and whisk them altogether.
  7. 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.
  8. 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).
  9. Pour the batter into a baking dish and decorate with sesame, nigella and sunflower seeds
  10. Bake for 40-60 minutes, until set, light brown in the center, and deep golden brown around the edges.
  11. Carefully remove the cornbread from the dish and let it cool on a wire rack for 10–15 minutes before slicing and serving.