Browned-Butter Zucchini Cornbread

Name: Browned-Butter Zucchini Cornbread
Ingredients: (makes one 9x5 loaf to serve about 8-10); 1/2 cup (1 stick) unsalted butter, plus more for the pan; 2 large eggs, lightly beaten; 1/2 cup buttermilk; 1 large zucchini, about 10 ounces; 1 heaping teaspoon finely chopped fresh marjoram*; 1 1/2 cups all-purpose flour; 3 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon salt; 1/2 teaspoon baking soda; 3/4 cup cornmeal (preferably stone-ground); 1/2 cup of coarsely shredded extra-sharp cheddar cheese**

Browned-Butter Zucchini Cornbread was pinched from <a href="http://www.thedevilsfoodadvocate.com/2013/06/browned-butter-zucchini-cornbread.html" target="_blank">www.thedevilsfoodadvocate.com.</a>

INGREDIENTS

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(makes one 9x5 loaf to serve about 8-10)

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1/2 cup (1 stick) unsalted butter, plus more for the pan

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2 large eggs, lightly beaten

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1/2 cup buttermilk

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1 large zucchini, about 10 ounces

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1 heaping teaspoon finely chopped fresh marjoram*

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1 1/2 cups all-purpose flour

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3 tablespoons sugar

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1 teaspoon baking powder

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1/2 teaspoon salt

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1/2 teaspoon baking soda

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3/4 cup cornmeal (preferably stone-ground)

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1/2 cup of coarsely shredded extra-sharp cheddar cheese**

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