As we move through the harvest, many of us are eating salads and soups with all those fresh, tasty vegetables. While those dishes are good on their own, sometimes it’s nice to have a little something on the side, too. Something that helps us take advantage of the harvest and fills out the meal in hearty fashion. This zucchini cornbread with hot peppers and cheese is just the ticket.
One of the great things about this cornbread is that it is hugely adaptable. Grated patty pan squash would work in place of the zucchini. Grated carrots or radishes would work deliciously too (skip the salting and draining step with those root veggies). Most any shredded cheese will work wonderfully – a good sharp cheddar is a strong choice but this recipe works well with mozzarella and provolone. If you like it hot, pepper jack can bring up the heat and flavor quite nicely. For sweet cornbread fans, a couple of Tablespoons of sugar can easily be added. Don’t like it hot, use sweet peppers instead. Like it extremely hot, keep the hot pepper seeds in there and toss in another 2 Tablespoons of chopped peppers. Use what you have on hand and you can’t go wrong here.
September is National Organic Harvest Month and to help you make the most of your harvests, I’ve teamed up with these other amazing bloggers. Please be sure to check out their tips and more: Rachel from Grow a Good Life – Teri from Homestead Honey – Chris from Joybilee Farm – Susan from Learning and Yearning – Shelle from Preparedness Mama – Angi from SchneiderPeeps – Janet from Timber Creek Farm
Disclaimer: I may receive compensation for products mentioned in this post. All opinions expressed are my own. I am not a doctor, always seek trained medical advice. No statements should be considered approved by the FDA or as a diagnosis or treatment for any illness. See my Full Disclaimer Here.