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Creamy Zucchini Skillet Corn Bread

Creamy Zucchini Skillet Corn Bread

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Creamy Zucchini Skillet Corn Bread

Corn bread in all its glory is celebrated in the South, and as a food editor for Southern Living magazine, I’ve tasted many renditions. I judge a corn bread more by its moistness than by its sweetness — there’s nothing worse than dry corn bread — so pouring cream in the center is a touch inspired by the brilliant Marion Cunningham and her famous custard-filled corn bread. I like extra cracked black pepper on mine, à la Crook’s Corner in Chapel Hill, North Carolina.

This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.


  • ½ Cup (1 stick) unsalted butter
  • 2 large eggs, lightly beaten
  • 1 Cup buttermilk, shaken
  • 1¼ Cup grated zucchini (8 ounces), plus about 25 very thin slices
  • 1¼ Cup all-purpose flour
  • ¼ Cup light brown sugar
  • 1 Teaspoon baking powder
  • baking powder Teaspoon fine sea salt
  • ¼ - ½ Teaspoon freshly ground black pepper
  • ½ Teaspoon baking soda
  • 1 Tablespoon medium-grind yellow cornmeal (such as Bob’s Red Mill)
  • ¾ Cup heavy cream
  • Finishing salt, such as Maldon sea salt or fleur de sel, or sugar

Parmesan Zucchini and Corn Skillet

A colorful and flavorful side dish that can be on the table in under 20 minutes!

This post has been sponsored by Del Monte ® . All thoughts and opinions are my own.

My favorite meals are filled with veggies and this Parmesan Zucchini and Corn Skillet is no different. I love canned veggies for their ease and because they are ready to go whenever I need them!

I am picky about my canned goods though, and I love how Del Monte ® canned vegetables are pure and simple, non-GMO, and only have 3 simple ingredients: vegetable, water, and a dash of sea salt! That’s why they are a staple in my pantry.

This Parmesan Zucchini and Corn Skillet is so easy to make and only requires a handful of ingredients! I am certain it will be your new favorite side dish!

“As an Amazon Associate I earn from qualifying purchases.”

I first drained my Del Monte® Fresh Cut Sweet Whole Kernel Corn in a lovely vintage colander that my grandmother gave to me last year. Isn’t it charming? I love vintage kitchen things!

I just had to look up “colander” because my dear husband thinks it is a strange word. He prefers strainer because he’s not hip on the culinary lingo.

I then got started cutting my zucchini. I wanted the zucchini to be a similar size to the corn, and cutting it smaller will help it cook faster.

I started by cutting the ends off, then cutting it in half, then in half lengthwise. I then took the quarters and cut them into 3 strips each, then a large dice.

Now it’s time to get cooking! I grabbed a large skillet and added a little oil and a minced clove of garlic. Just a note – I never mince my own garlic! I keep a jar of already minced garlic in the fridge. Shhhhh…don’t tell!

After the garlic, I added in the corn. This Del Monte corn is already seasoned perfectly with sea salt so I’m not adding any salt yet!

I let the corn sauté over medium-high for a minute or 2, then I added in the diced zucchini. Now it’s time for the salt. A couple of pinches should do. We don’t want to add too much because the parmesan we are adding at the end is salty. I love the combo of the salty parmesan and the Del Monte® Fresh Cut Sweet Whole Kernel Corn !

I also added some dried oregano, red pepper flakes, and fresh cracked black pepper.

To get that zucchini soft faster, I put a lid on it and reduced the heat to low. These diced zucchini should be tender in about 5 minutes! I told you this was easy!

When the zucchini was soft, I stirred in the grated parmesan and garnished with a little chopped cilantro.

Skillet Cornbread

Scrumptious cornbread made in an iron skillet. Crispy on the outside&mdashjust the way I like it!

  1. Preheat oven to 450 degrees. Combine cornmeal, flour, salt, and baking powder in a bowl. Stir together.
  2. Measure the buttermilk and milk in a measuring cup and add the egg. Stir together with a fork. Add the baking soda and stir. Pour the milk mixture into the dry ingredients. Stir with a fork until combined.
  3. In a small bowl, melt 1/4 shortening. Slowly add melted shortening to the batter, stirring until just combined. In an iron skillet, melt the remaining 2 tablespoons shortening over medium heat. Pour the batter into the hot skillet. Spread to even out the surface. (Batter should sizzle.)
  4. Cook on stovetop for 1 minute, then bake for 20 to 25 minutes or until golden brown. Edges should be crispy!

This is my all-time favorite cornbread recipe, probably because it&rsquos the recipe I grew up eating. My mom had a couple of cast iron cornbread stick pans and would make individual servings that were so perfectly crisp and wonderful.

Mom? Where are those cornbread stick pans? Please bring them to my house and accidentally leave them here.

Here&rsquos the cornbread recipe:

You need cornmeal, flour, shortening, salt, baking soda, baking powder, buttermilk, and milk.

If you don&rsquot have buttermilk, remember that you can add a splash of white vinegar to regular milk. Magic!

Mix together the cornmeal, flour, salt&hellip

Stir it together to combine.

Add the milk to the buttermilk&hellip

Then add the egg and stir with a fork to combine.

And stir to combine all ingredients.

Melt the shortening in the microwave and drizzle it in, stirring gently to combine.

Melt a little more shortening in the skillet&hellip

When the skillet is hot, pour in the batter. It&rsquoll sizzle in the hot shortening, which will ensure crispy edges and utter happiness.

Creamed Corn Cornbread

Y’all, I just love all the variations on cornbread. Honestly, I’ll take cornbread just about any way I can get it. But I love the myriad of recipe that are out there.

After I posted my Jazzed Up Jiffy Muffins a few weeks back, I was reminded about another delicious take on cornbread that a friend’s mom used to make when we were kids.

This super delicious, dense, moist cornbread has a bit of a different texture than some of the drier, more crumby cornbread you’ve known before.

Adding in a can of cream style corn gives the cornbread more corn flavor and adds a little sweetness. It also makes for a heftier cornbread that almost east more like a side than a simple bread complement. I just LOVE it!

I like to serve this alongside something like chili or taco soup as the sweetness pair perfectly with dishes that have bold flavors.

And this is a great base to add some other great flavors, too. Green onions, cheddar cheese, and chipotle powder are all things that come to mind when I think about delicious additions in this one.

And while I think the crunchy crust that’s created when you bake this in a screaming hot cast iron skillet is the best part, you can do this in a 9吉-inch baking dish as well if you don’t have a 12-inch cast iron pan. Just keep in mind, you won’t want to preheat that pan in the oven like you do with cast iron. Simply eliminate the oil, preheat the oven, spray the baking dish/pan with nonstick cooking spray, make the batter as directed, pour it into the dish, and bake. The cook time should be roughly the same.


I made this to complement some chili I bought at my local Central Market. It's excellent cornbread--not too sweet (which is why I chose it from various online possibilities), and as a bonus, if I ever make it for my Dad (who is a celiac patient), it's GLUTEN-FREE: no flour. Nor is there a huge amount of butter, though I suppose it's generous. I added some minced jalapeno, but with or without the result would be the same: moist and tasty corn-y, not cloying.

I was looking for a flour free corn bread recipe and couldn't find my prev one, so. I tried this one. I modified it like I do most recipes simply b/c I don't eat dairy much anymore, but a little butter doesn't bother me. So here's what I did: Used 1 3/4 coconut milk and 1/2 fresh squeezed lemon juice, instead of the buttermilk. Used 1/2 C polenta and 1 1/4C cornmeal instead of 1 1/2C cornmeal. And being at elevation I baked a few min longer in a greased glass 8x8 dish. What I got was this moist, fluffy, delicious, bread that had a bit of crunch to it and has won me over:) Next time, I'm adding either green chilies, jalapenos, or maybe caraway seeds to the mix.

I loved the texture, flavor and simplicity of this bread. I did manage to burn my arm pulling it out of the oven. Worth it.

Quick, easy, and delicious! I'm gluten free and so excited to find a corn bread this good (tender and fluffy) with no wheat flour in it. I used cornflour and added some frozen corn for texture. Definite keeper.

This is the best cornbread that I have ever had, hands down. It was perfect! I used white cornmeal and it wasn't too dry, not too moist. Definitely not sweet, like most of us Southerners prefer. Even my boyfriend, that doesn't care for cornbread, said it was good. Very very pleased with this recipe.

This is delicious. I followed the recipe exactly and it turned out very well - moist but not too much butter. The essentials for success are to use a cast iron frying pan, to brown the butter, to use very fine cornmeal (as you would for polenta) and to make sure your oven is fully pre-heated before you start.

Made as written. Extremely bland and not worth eating. There are much better recipes for relatively unsweetened cornbread!

I played around with the recipe a bit. Used coarse cornmeal and ran half a cup of it through my spice mill to give a fine/gritty texture. Used maple syrup in lieu of sugar. 1 cup of buttermilk and 3/4 cup of yogurt. YUM. The only reason I didn't give it 4 forks is that it's too much butter. I would cut back 1-2 Tbls. I like buttery, but found it too greasy. Put it on parchment paper between the bread and the plate. But the technique is terrific and cooking it in an iron cast skillet is THE way to get the edges crispy and evenly baked.

I made this for a friend with a gluten allergy, and it was a huge success! I used 1/2 cup of buttermilk and milk and plain fat free yogurt for the rest, and used maple syrup instead of sugar. It turned out of the pan beautifully after about 15 minutes and was so easy to make. I served it for breakfast with Strawberry Syrup (Bon Appetit, June 2007) and the recipe was requested by all.

I thought this was an excellent recipe for homemade cornbread. It tasted like my grandma's that she always used to make. In the past, I've only made Jiffy boxed cornbread which always comes out so crumbly & dry. This recipe was plenty moist. My guests loved it! I served it alongside grilled salmon & a lettuce salad.

The bread turned out quite well, but I had to remove it from the oven after only 20 minutes,as it was already quite brown on the bottom and along the edges. I also added one cob of fresh corn kernels for some added texture and interest. I used stone ground corn meal, but next time would use a mixture of fine corn flour and corn meal for a softer consistency.

I've used my cast iron for baking traditional cornbread with wheat flour and more sugar very successfully in the past. This recipe turned out greasy cornbread that stuck more than usual in the skillet. I used coarse cornmeal, which made the bread chewy in an unpleasant way. I thought it tasted a bit too eggy as well.

Pretty good cornbread for stuffing, and I would use it as a topping. I'm not sure you really need 1/4 cup of butter, could probably cut that down a little, but defintely will use again.

Unusual and delicious! I used superfine cornmeal (probably not stone-ground) so it the bread was very soft, very moist, and fairly dense. Not sweet at all. I'm always looking for new ways to use my cast-iron skillet, and this technique will surely become a new standard: the browned butter deepened the flavor of the cornbread, and the hot pan ensured a perfectly crisp crust.

Loved it. I added some Jalapeno Havarti Cheese and that sent it over the top.. had it at a guys BBQ night and it was a huge hit.

This isn't my favorite cornbread recipe, but I like the technique. I used it for stuffing and it worked pretty well. I never have buttermilk on hand, so I use a mixture of yogurt and low fat milk, which made it really very moist. Iɽ keep using this recipe for the corresponding stuffing recipe, but that's probably all.

This is a good recipe for people who need gluten-free food. It is a little dry which might make it good for stuffing. To eat in lieu of bread with a meal, it needs additional moisture.

Very light for an all cornmeal recipe. Will be using it in the accompanying dressing recipe for Thanksgiving.

Sweet Zucchini Cornbread

If you spend any time on this blog at all, you are probably already aware of my extreme affection for cornbread. In the winter months, we have it often, alongside chili, stew and soups. This version though, for us anyway, is strictly a garden season version. I refuse to buy summer squash at the market, because I am spoiled rotten by the flavor of zucchini, pattypans and yellow crooknecks that have been off the vine only 10 minutes before we eat them. Nothing else compares, and I would rather do without than eat squash that isn’t as tasty as what we are used to.

But, when the garden is going full bore, even we can’t keep up with the amount of squash coming out of there. The chickens are starting to grumble about the amount of squash that gets tossed into their yard – “What? Zucchini again? Well – I’m not eating it – my eggs are going to be eligible for that Dr Suess book at this rate! How ’bout if you throw a few tomatoes in here huh?” It is tough to get cooperation around here sometimes.

This cornbread almost goes into the dessert category. It gets a lovely sweetness and moistness from the addition of quite a bit of honey. It would still be great with a nice spicy pot of chili though, where the honey would give you an awesome sweet-spicy contrast. it would also be really good with either of these soups that we have enjoyed recently – this Creamy Tomato Bacon Soup, or Bean and Bacon Soup.

As is the case with many of my favorite cornbread recipes, this is baked in my trusty iron skillet. It can be baked in an 8 x 8 baking dish if you don’t have an iron skillet, but it is definitely better in the skillet. If you use a baking dish, skip the part about preheating the pan, and generously butter the dish. You still want a nice hot oven though.

Skillet Cornbread with Creamed Corn

Sharing today, a hearty Skillet Cornbread made with Creamed Corn and Sour Cream. Moist with crispy crust and hint of sweetness, this cornbread make perfect addition to weekend barbecue or chili con carne dinner.

I'm so excited to share this recipe. Cornbread is one of our favorite Quick Bread. It is easy to mix, and very quick to bake. In just 10 minutes prep, you will have moist and delicious cornbread to serve for dinner.

Oh, and bread has golden crusty crust (my favorite) I get this crust by baking it in pre-heated cast iron skillet. (more on this ahead)

So, let's dig-in and make some Cornbread!

Cornbread is widely eaten with chili con carne and barbecue. This recipe is made in iron skillet which makes it perfect to even bake on BBQ grill.

Last weekend I was craving cornbread. And I had plans to make No Bean Chili. Corn bread dunked in chili. OMG, that is outrageous delicious combination. I first had these two together in a Award Wining Chili Restaurant in LA. I clearly remember that day was my birthday. Vishal planned a surprise visit to this Chili Restaurant. One bite of cornbread with spicy chili and I was hooked.

Honestly, I don't want to have chili any other way. To assemble chili my-style, place a piece of homemade cornbread in the bowl, ladle hot chili on top, add topping, and sour cream. Dig in.

I know you gonna love it. So, you are welcome! :)

What makes this Cornbread Special?

1) Lite Sweet: This cornbread is not very sweet. (Perfect to serve with chili.)
2) Super Moist without much Fat: I use creamed corn and sour cream which make delicious moist corn bread without much butter or lots of eggs. I do recommend finish hot bread, just out of oven with brush of melted butter. That seals in moisture and keeps it extra moist.
3) Double flavor of Corn: Creamed corn, fresh corn and corn meal. This corn bread is loaded.
4) Skillet Cornbread: This recipe is grill season approved. Baked in iron skillet, you can even bake this on grill.

What is Creamed Corn?

Creamed Corn is corn cooked and pureed until corn release starch and sweetness. The resulting cooked corn mixture is soupy, thick, and creamy. Creamed corn is used a lot in Southern cooking. It is often used in corn casseroles, corn cakes, and prominently in cornbreads. When buying creamed corn, look for low salt and low sugar. This recipe already has sugar and salt. If creamed corn is not low sugar and low salt, reduce some from the recipe.

How to get Crusty Cornbread in Iron Skillet:

For that delicious brown crust, I leave skillet in oven while oven preheats. When cornbread batter is ready. I take hot skillet out of oven. (Be careful when handling hot skillet) Add oil in hot skillet, followed by cornbread batter. Batter starts to sizzle on contact with hot oil. That's it.

This simple step crisps up the outer layer of batter. As bread bakes in oven, crust in contact with skillet keeps getting brown and crispy. When bread is ready, it pulls away from sides. Bread is ready.

Brush with some warm butter. Slice and serve!

Homemade Cornbread is perfect weekend project. I recommend bake cornbread this weekend and serve on side with my No Beans Chili for an amazing holiday weekend dinner.

Creamed Corn Casserole with Peppers

Easy side dishes like this Creamed Corn Casserole with Peppers are my favorite for busy weeknights or the holidays! This casserole is loaded with flavor and so colorful!

There’s something deliciously wonderful about homemade creamed corn. Maybe it’s the sweet corn or the creamy, buttery sauce. Or maybe it’s all the days I spent in the kitchen with my Southern grandma.

All I know is that creamed corn casserole is one of those side dishes that lives in my heart. For this creamed corn recipe I gussied up things a bit with red bell peppers and jalapenos for a colorful and flavorful version you can’t help but love.

I’ve been a corn lover ever since I was a little girl. Last month I was lucky enough to go on the #IACornQuest trip and learn more than I ever thought possible about corn. It was so amazing to learn about corn farming and meet some of the families that grow one of my favorite ingredients.

We tried all different kinds of corn-centric recipes on the trip. The corn casserole was probably my favorite of all because it took me back to Sunday suppers with the family. But creamed corn is still my go-to and that’s what I’m sharing with you today!

The sauce for this creamed corn casserole is on the thinner side which I love. It’s not super thick and crazy rich. There is cream cheese and butter in the sauce so you get those rich flavors, but it doesn’t coat your mouth. (That being said if you want that super creamy and rich version, try my creamed corn with bacon.)

The sauce will set up a little as the casserole cools and the butter and cream sauce will marry together even more. The peppers are a great contrast to the sweetness or the corn and creamy sauce. They’re bright pops that really balance out this dish.

For those that don’t like spicy, you can substitute one green bell pepper for the jalapeno. Or if you want more spice, leave the jalapeno seeds in. This dish is super easy to customize to your family’s taste.

Creamy Corn and Zucchini

But, the reality is, the only zucchini that enters my house comes from the grocery store or farmers&rsquo market. I&rsquom not growing my own zucchini. Who do you think I am? A pioneer woman living off the land, for goodness sake? No. It&rsquos 2015 and I have Netflix to watch, air conditioning to enjoy, and toilets to clean. Because, yep. Cleaning toilets is better than gardening if you ask me.

I did actually plant a teensy weensy little tomato garden this year, though. Six plants! They&rsquore all alive and well still, which is more than I could have hoped for. I have about fifteen green tomatoes between the six plants, which seems like kind of a rip off. I don&rsquot weed and water every few days for fifteen little tomatoes.

Oh my gosh! It&rsquos zucchini season! We&rsquore drowning in it! Let&rsquos make zucchini bread and zucchini muffins and zucchini cake and zucchini brownies to use it all up.

Eh. No. That&rsquos not my game. Let&rsquos just eat it as a vegetable at dinner time, because I don&rsquot have thirty-three pounds of zucchini coming out of my ears like you gardeners do.

First, you should make one of the most popular recipes on my site &ndash Cheesy Zucchini Rice. Even my kids eat it, despite all the green flecks in there.

Next, let&rsquos make this creamy corn and zucchini side dish! You can use frozen corn, but it is summer and fresh corn is so perfectly sweet and so perfectly cheap right now, that you should probably suck it up and just cut the kernels off a couple cobs of corn for this. It&rsquoll make the dish infinitely better.

This side dish was a winner in my house. One of my kids was hesitant about it, not because of the zucchini, but because of the cheese. Yeah. I think he was probably switched at birth or something, but what can I do? I&rsquove grown fond of him after all these years.

This Gluten-Free, Dairy-Free Cornbread Is Your Ultimate Hearty Side Dish

When people adopt a new diet for health or personal reasons, they worry most about the parties, holidays, and events with strong food traditions, fearing their fond memories will be lost along with the newly eliminated food groups. For years I suffered with a debilitating autoimmune disease, but by transforming my cherished family traditions into gluten-free, grain-free, and Paleo recipes I revived my joy for cooking for holidays and special occasions.

My goal is to create recipes that you can feel confident serving, whether you're hosting a guest with food allergies or cooking for a crowd of regular grain eaters. The below skillet "corn" bread recipe is one of my favorites.

Warm cornbread with butter and raw, creamy honey was always one of my favorite treats to eat during summer barbecues, or during the colder months with a bowl of chili. After realizing that corn caused me extreme bloating and discomfort, I came up with this recipe to replace the old version I used to love.