Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Recipe courtesy of
Amanda Neal
for
Food Network Kitchen
Watch how to make this recipe.
Zucchini Cornbread
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- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 7 g
- Cholesterol
- 117 mg
- Sodium
- 393 mg
This tender and fluffy cornbread is laced with freshly shredded zucchini, which adds the perfect amount of moisture. There’s also a touch of oniony chives and fresh corn kernels for textural appeal. Serve slices with the homemade honey butter, and you’ll have the perfect summer side dish.
- Level: Easy
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 20 g
- Saturated Fat
- 12 g
- Carbohydrates
- 42 g
- Dietary Fiber
- 2 g
- Sugar
- 16 g
- Protein
- 7 g
- Cholesterol
- 117 mg
- Sodium
- 393 mg
Ingredients
Zucchini Cornbread:
Honey Butter:
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Directions
- For the zucchini cornbread: Preheat the oven to 350 degrees F. Butter a 9-inch cast-iron skillet.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda, 1 1/4 teaspoons kosher salt and several grinds of pepper in a large bowl. Whisk together the melted butter, buttermilk and eggs in a small bowl until smooth. Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined.
- Put the zucchini in a clean kitchen towel and squeeze out any excess moisture; discard the liquid. Fold the zucchini, corn and chives into the batter, then pour into the prepared skillet and bake until a cake tester comes out clean and the top is a deep golden brown, about 40 minutes. Let cool for 15 minutes before serving.
- For the honey butter: While the cornbread is cooling, mix together the butter and honey in a small bowl until smooth. Smear onto slices of cornbread and sprinkle with a pinch of flaky salt.
Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)
