Zucchini Green Chili Cornbread


For the wet mix:

  • 1 cup milk
  • 1 cup grated zucchini
  • 2 eggs
  • 1/2 large onion, finely chopped
  • 1/4 cup olive oil
  • 2 green chilis or jalapenos, finely chopped


For the dry mix:

  • 1 1/4 cups corn flour (arepa flour) or polenta/cornmeal
  • 1 cup plain flour
  • 1 tablespoon sugar
  • 4 teaspoons baking powder
  • 1 teaspoons salt
  • 1/2 teaspoon dried chili flakes
  • 1/2 teaspoon turmeric (for color; not necessary if you are using polenta or cornmeal)
  • 1 or more sprigs of fresh thyme, leaves only
  • 1 cup grated cheese, plus extra for topping


  1. Preheat oven to 350° F.
  2. Put all the wet ingredients in one bowl and whisk together well. In another bowl, sift the two flours together before adding the rest of the dry ingredients. Mix well.
  3. Add the dry ingredients to the wet ingredients and stir until just combined; do not overmix, or the batter will be tough.
  4. Oil and flour a loaf pan or baking dish (or line with baking paper). Tip the batter into the loaf tin/baking dish and even out the top.
  5. Bake for 30 minutes, then remove from the oven and sprinkle with a thin layer of grated cheese. Return to the oven for five minutes or until a toothpick inserted in the center comes out clean. Cool slightly before removing from the pan. Slice and serve warm or at room temperature.

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