Browned Butter Zucchini Corny Corn Bread - Cassies

Cassie *

By
@1lovetocook1x

A savory sweet, moist corn bread....sure to please!

I had some sweet corn, green onions and zucchini needed used, so this is what I came up with...

Enjoy!

All photos belong to me


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Comments:

Serves:

6 - 8 slices

Prep:

10 Min

Cook:

25 Min

Method:

Bake

Ingredients

1 stick
butter, browned in a saucepan
2
eggs
1/2 c
buttermilk
1 medium
zucchini, shredded
3
green onions, sliced or chopped onion
2 small
ear corn, cut from cob
3/4 tsp
kosher salt
cracked
black pepper to taste
3/4 tsp
baking powder
red pepper
flakes - optional
pinch
cayenne pepper or to taste - optional
1 1/2 c
all purpose flour
1/2 c
sugar
3/4 c
yellow stone ground cornmeal
oil
for skillet - about 1/4 cup

Directions Step-By-Step

1
Brown butter in saucepan, not burned - just browned

Preheat oven to 400 degree F.

Place oil in a 9 in iron skillet and place in preheated oven to heat up the oil - you want it good and hot, so when you spread in the cornbread it sizzles.

A 9 inch cake pan could also be used to bake this bread.
2
In a bowl, whisk eggs, add buttermilk and mix. Next add the browned butter, corn, zucchini, onion and stir until blended.
3
In a separate bowl, mix together the flour, corn meal, sugar, seasonings, baking powder.
4
Whisk the dry ingredients with the wet. Mix just until blended.
5
Spread batter into hot skillet...oil should sizzle when the batter hits it.
6
Place pan back into oven and bake until a pick in center comes out clean and is golden brown. Edges should be crispy. About 20 - 25 minutes.

As soon as it comes from the oven, I brush the top with butter - totally optional!
7
So moist and delicious with a hint of heat. If you don't like spicy...leave out the cayenne and pepper flakes...enjoy!

About this Recipe