Zucchini Cornsticks Yields 1 dozen cornsticks Southern-style cornbread is usually made with immunosuppressive white sugar. Here, it’s naturally sweetened with unfiltered apple juice.
Prep Time: 20 minutes
Cooking Time: 25 minutes
1 1/2 cups finely ground cornmeal
1/2 teaspoon sea salt
2 teaspoons chili powder
1 teaspoon dried dill or 1 tablespoon minced fresh dill
2 teaspoons nonaluminum baking powder
4 tablespoons canola oil
1 cup soy milk
1/2 cup unfiltered apple juice
1 tablespoon apple cider vinegar
1 cup zucchini, shredded
1/4 cup scallion, finely chopped
1. Preheat oven to 350°F. Sift dry ingredients into a mixing bowl. Add wet ingredients and stir well with a wooden spoon.
2. Fold zucchini and scallions into batter.
3. Spoon batter into an oiled cornstick or muffin pan. Fill 3/4 full. Bake 25 minutes or until tops are light golden brown.
