Summer Zucchini Cornbread
Ingredients
- 1 cup all purpose flour
- 1 cup cornmeal
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 large egg
- 1 cup buttermilk
- ⅓ cup + ½ tablespoon canola oil, divided
- 3 tablespoons honey*
- 1 cup grated zucchini
- ½ cup fresh or frozen corn kernels (thawed if frozen)
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