Ingredients:

  • 1 cup (125g) cornmeal
  • 1 cup (120g) all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 cup (240ml) buttermilk
  • 2 large eggs
  • ¼ cup (60ml) olive oil
  • 1 cup (150g) zucchini, grated
  • ½ cup (75g) red bell pepper, diced
  • ½ cup (75g) onion, finely chopped
  • 1 teaspoon garlic, minced
  • 1 tablespoon fresh herbs, chopped (optional)

Instructions:

  1. Preheat the oven to 400°F (200°C).
  2. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and pepper.
  3. In a separate bowl, combine buttermilk, eggs, and olive oil. Whisk until smooth.
  4. Gradually add wet ingredients to dry ingredients, stirring until just combined.
  5. In a skillet, sauté zucchini, bell pepper, onion, and garlic in olive oil for 5-7 minutes until softened. Allow to cool slightly.
  6. Gently fold the sautéed veggies into the cornmeal batter. Add fresh herbs if using.
  7. Pour the mixture into the prepared baking dish, spreading it evenly.
  8. Bake in the preheated oven for 25-30 minutes or until the top is golden and a toothpick comes out clean.
  9. Allow the cake to cool for a few minutes before slicing and serving.