Howdy! Remember when I was all “Oh, you guys, I’ll post every week twice a week” and then I disappeared? Whoops. Sorry about that, you guys, truly. (Though, I have been posting recipes over on the Spache the Spatula Facebook for a couple sandwiches and wraps, so you should check those out!) I’m back with a pretty darn tasty recipe :].
I’m a total cornbread lover, and I love trying new and unique spins on the classic. This cornbread allows you to revel in the crumbly, moist, sweet goodness of typical types, while also packing in your veggies! Even though there is over a half a pound of zucchini in the loaf, and two green onions, their flavors are not at all overwhelming, and even a bit difficult to pick out. This actually may be my favorite cornbread, ever!
Just look at that crumbly goodness:
I made it to go with my White Chicken Chili, and it was incredible dunked in the broth. I also like to pop a couple pieces in the toaster and spread them with butter. But sometimes, I don’t just stop there. I pour warm honey all over the toasty, buttery cornbread for a super easy, super delicious dessert!
recipe slightly adapted from here
- 1/2 cup unsalted butter
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 10 ounces zucchini (1 large or a couple small)
- 2 green onions, sliced finely
- 1 cup all-purpose flour
- 1/2 cup white whole wheat flour
- 3/4 cup medium-grind cornmeal
- 1/2 cup granulated sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 3/4 tsp salt
- Preheat oven to 350 degrees. Spray a 9x5x3″ loaf pan with nonstick spray and set aside.
- In a small saucepan, brown the butter over median-high heat, (The butter should sizzle, foam, and then the foam and sizzle should subside. It should smell fragrantly nutty). Allow to cool.
- Trim the ends from the zucchini. Slice 5-7 super thin discs off, and set aside. Coarsely grate the remaining zucchini.
- In a bowl, stir together the flours, cornmeal, sugar, baking powder, baking soda, and salt; set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, combine the browned butter, the eggs, and buttermilk; mix to combine. Add in the zucchini and green onion, and mix to combine. Add in the flour mixture, and mix on low until just combined.
- Pour the batter into the prepared pan and smooth the top. Place the reserved zucchini discs along the center of the batter the garnish. Bake for 55-65 minutes, until golden and a knife or toothpick inserted into the center comes out clean. Allow to cool completely in the pan before removing and slicing.