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!)
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!
Preheat the oven to 400 degrees fahrenheit. Spray an 8×8 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 8×8 baking dish.
Bake at 400 degrees for 28-30 minutes, or until a toothpick inserted comes out clean.
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What a fun spin on cornbread! Sweet savory, totally unexpected!
it’s so relish, Rebecca!! 🙂 The sneaky veggies may be my favorite part!