Jalapeno Zucchini Cornbread

Total Time: 1 hr 10 mins Preparation Time: 20 mins Cook Time: 50 mins

Ingredients

• Servings: 9
• 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

Recipe

• 1 preheat oven to 350 degrees f. grease a loaf pan (9 x 5 x3")d or a square cake pan.
• 2 in a medium pan, saute onion in butter until soft and translucent. let cool.
• 3 with an electric mixer, combine softened butter, eggs and buttermilk.
• 4 add in zucchini, jalapeno peppers, honey, flour, cornmeal, baking powder, baking soda ands salt. mix well. pour mixture into prepared pan. bake in preheated oven for about 45-50 minutes or until toothpick comes up clean before slicing.
• 5 serve with butter and jam or jelly. can be made ahead and frozen.
• 6 note: to make homemade buttermilk, mix 1 tablespoon vinegar or lemon juice into 1/2 cup milk and gently stir. let sit for about 20 minues until slightly thickened.