Corn and Zucchini Spoon Bread

Battle Zucchini continues. I just can't keep up. Today my daughter attempted to give one to the neighbors, they refused! What! What happened to the good old days when neighbors accepted anything, including that tasty fruitcake. No worries. For the fourth of july it was 104 degrees which cancelled our outdoor plans. We took the children to a casino buffet (quality parenting) and they had a very yummy spoon cornbread. Here is my attempt at replicating with a little zucchini addition.  5 stars from the family. Let me know what you think.

Preheat oven to 400 degrees. Spray a cast iron skillet.

1c. cornmeal
1/2. c. all purpose flour
1/2 c. corn flour
1/4 c. sugar
2 tsp. baking powder
1/2 c. earth balance margarine melted
1/4 c. maple syrup
3/4 c. almond milk
1c. corn kernels (fresh or frozen)
1 c. shredded zucchini

Combine cornmeal, all purpose flour, corn flour, sugar and baking powder in a bowl. Make a well in the middle of the dry mixture, add melted margarine, maple syrup and almond milk. Stir with whisk until well combined. Fold in corn and zucchini. Pour into greased cast iron skillet and place in oven. Bake for 20 minutes at 400 degrees. Serve warm and enjoy.