browned butter zucchini corny corn bread - cassies

How To Make browned butter zucchini corny corn bread - cassies

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  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.
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  2

  In a bowl, whisk eggs, add buttermilk and mix. Next add the browned butter, corn, zucchini, onion and stir until blended.
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  3

  In a separate bowl, mix together the flour, corn meal, sugar, seasonings, baking powder.
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  4

  Whisk the dry ingredients with the wet. Mix just until blended.
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  5

  Spread batter into hot skillet...oil should sizzle when the batter hits it.
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  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!
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  7

  So moist and delicious with a hint of heat. If you don't like spicy...leave out the cayenne and pepper flakes...enjoy!
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