FOR THE CORNBREAD BASE:
1 Cup.Of cornmeal.
1 Cup.Of all-purpose flour.
1/4 Cup.Of granulated sugar.
1 Tbsp.Of baking powder.
1 Tsp.Of salt.
1 Cup.Of buttermilk.
1/2 Cup.Of unsalted butter, melted.
2 large eggs.
FOR THE ZUCCHINI MIXTURE:
2 medium grated zucchinis.
1 small chopped onion.
2 cloves garlic, minced.
1/2 Cup.Of cheddar cheese, shredded.
1/4 Cup.Of fresh cilantro, chopped (optional).
Salt and pepper to taste.
Olive oil for sautéing.
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My grandma used to cook this, and I feared the recipe was lost. Thankfully, I stumbled upon it, and it’s tastier than ever!
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