Classic cornbread gets a summery makeover by adding sweet strawberries and blueberries, savory thyme, and nutritious zucchini. This sweet and savory corn bread is the perfect dish to serve at your summer get together!
Summer means a lot of things to me, but one thing that sticks out in my mind is the cooking and experimenting in the kitchen. Growing up, summer was the time where I had almost NO responsibilities. It’s when I would spend my days leafing through all of my moms cookbooks and putting sticky notes on every recipe I wanted to attempt (which was nearly all of them!).
I had a recent craving for cornbread, and my kitchen curiosity got the best of me…in the best way possible!
I wanted to make something festive, so naturally blueberries and strawberries came to mind. I had a ton of thyme growing in the garden, so I needed to include that in my recipe too. Finally, I decided to incorporate a bit of zucchini for a nutritional punch AND added moistness (<–sorry about using THAT word!). The end result?
A cornbread recipe BURSTING with flavors and colors. Seriously, you are going to want to try this one out 🙂
For those with dietary concerns, this recipe is gluten free, dairy free, and low FODMAP. I hope you enjoy this outside at a summer picnic or barbecue. (Of course, it’s great in any other setting too!)
- 1 cup cornmeal
- 1⅓ cup gluten free flour blend (I use Bob's Red Mill 1:1)
- 1 tsp baking powder
- 1 tsp baking soda
- ¼ tsp salt
- 1 cup grated zucchini
- 1 egg, slightly beaten
- ¼ cup maple syrup
- 1 cup unsweetened almond milk
- 2 Tbsp melted coconut oil
- ½ cup frozen blueberries
- ½ cup frozen strawberries, chopped
- 1 Tbsp fresh thyme, chopped
- Preheat the oven to 400 degrees fahrenheit. Spray an 8x8 inch glass baking dish with coconut oil cooking spray.
- In a large bowl, combine all of the dry ingredients (cornmeal, gluten free flour, baking powder, baking soda, and salt)
- In the bowl of a mixer, or a separate bowl, combine all the wet ingredients (egg, maple syrup, almond milk, coconut oil).
- Begin to add the dry to the wet ingredients in about 3 batches, mix until combined. Next, fold in the zucchini, berries, and the thyme until thoroughly combined.
- Pour the batter into the prepared 8x8 baking dish.
- Bake at 400 degrees for 28-30 minutes, or until a toothpick inserted comes out clean.
- Allow to cool before cutting and serving.
Another thing that I wanted to mention was the Casual Veggie Cookbook!
Today, many of the contributors are throwing a link party to celebrate all of our favorite summer food memories.
A few great memories and recipes to check out:
- Treble in the Kitchen | Red and Blue Berry Thyme Zucchini Cornbread + Casual Veggie Cookbook!
- Family for Health | Mood Boosting Healthy Summer Food Memories
- Where Is My Spoon | Romanian Strawberry Foam
As a reminder, the Casual Veggie is an e-Cookbook that I contributed to last year! Some details about the book:
- The Casual Veggie is all about celebrating the variety and diversity of veggies
- The book is packed with 166 recipes to help you eat healthy
- It is not a diet or a lifestyle specific cookbook
- This is a cookbook for people who want to eat home cooked meals, using real food, with a focus on plants.
- You will get introduced to dozens of new-to-you amazing food bloggers!
- The food bloggers bio will let you know their cooking style (gluten free, paleo, etc)
- It’s easy to navigate: Internal linking makes it easy to navigate the 400+ pages.
- Each veggie chapter contains a link to jump back to the table of contents or ahead to the index.
- It’s printable: The photo and recipe are on separate pages. The recipe can be printed without the photo.
In a nutshell, this cookbook is an amazing resource for anyone wanting to eat more veggies!
If you want to purchase a copy, click here! Also, if you have more questions about the cookbook, feel free to e-mail me or comment below!
Question of the Day:
- In the spirit of summer, what’s a favorite summer food memory of yours?