Zucchini Cornbread
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 371
- Total Fat
- 20
- Saturated Fat
- 12
- Carbohydrates
- 42
- Dietary Fiber
- 2
- Sugar
- 16
- Protein
- 7
- Cholesterol
- 117
- Sodium
- 393
- Total: 1 hr 10 min (includes cooling time)
- Active: 20 min
Ingredients
Zucchini Cornbread:
1 stick (8 tablespoons) unsalted butter, melted, plus more for the skillet
1 cup all-purpose flour (see Cook's Note)
1 cup stone-ground cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
1 cup buttermilk
3 large eggs
12 ounces zucchini (from 1 large or 3 small), grated on the large holes of a box grater
1/2 cup corn kernels (from 1 ear)
2 tablespoons finely chopped chives
Honey Butter:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons honey
Flaky sea salt, for serving
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.)