Browned Butter Zucchini Corny Corn Bread - Cassies

Cassie *


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...


All photos belong to me


★★★★★ 1 vote

6 - 8 slices
10 Min
25 Min


  • 1 stick
    butter, browned in a saucepan
  • 2
  • 1/2 c
  • 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
  • 3/4 c
    yellow stone ground cornmeal
  • oil
    for skillet - about 1/4 cup

How to Make Browned Butter Zucchini Corny Corn Bread - Cassies


  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!

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