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

Rating:
★★★★★ 1 vote
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

Step-By-Step

1Brown 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.
2In a bowl, whisk eggs, add buttermilk and mix. Next add the browned butter, corn, zucchini, onion and stir until blended.
3In a separate bowl, mix together the flour, corn meal, sugar, seasonings, baking powder.
4Whisk the dry ingredients with the wet. Mix just until blended.
5Spread batter into hot skillet...oil should sizzle when the batter hits it.
6Place 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!
7So 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