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Author Notes: These recipes makes use of the bounty of beautiful fruits and veggies that are now ubiquitous at your local farmers market. This cornbread based skillet bread is made super-moist by the large ratio of wet ingredients - especially Greek yogurt. The addition of honey-caramelized zucchini and sweet corn adds texture, while steeping hot peppers in the wet ingredients adds a subtle heat to the bread. Please see notes below and enjoy!
The Tomato Butter recipe is adapted from Bon Appetit. The Blackberry Peach Quick Jam method is inspired by the amazing ice cream sauces of Jeni Britton Bauer.
Some tips with these recipes:
I recommend making the Tomato Butter and Blackberry Peach Quick Jam the night before you make the bread, as they both thicken and improve overnight in the fridge.
The type and number of hot peppers you use in this recipe will depend on your personal heat tolerance. As the peppers are steeped with the cream and butter, the heat from the capsaicin will be muted by the casein in the dairy products, so if you like things spicy, add an additional pepper or two.
The Tomato Butter will look quite unappetizing after the first processing. Do not lose hope. Refrigerate for a few hours and process again - the butter will come together after the second processing, I promise. Just keep the processor moving until the mixture emulsifies.
For the Blackberry Peach Quick Jam: The texture of this will be between a sauce and a jam, as it has no thickeners. Its predominant flavor is blackberry, but you should be able to taste the peach as well, especially after the sauce cools.
Farmers Market Skillet Bread
- 2 Small Zucchini
- 1 Ear of Sweet Corn
- 1-2 Hot Peppers
- 1 cup Heavy Cream
- 10 tablespoons Unsalted Butter
- 1/3 cup Honey
- 1 1/2 cups All-Purpose Flour
- 1 1/2 cups Yellow Cornmeal
- 2 teaspoons Baking Powder
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 tablespoons Dark Brown Sugar, Lightly Packed
- 1 cup Plain Greek Yogurt (Whole or 2%), Room Temperature
- 1 Egg, Room Temperature, Slightly Beaten
- Salt and Pepper, as Needed
- If you are making the Tomato Butter and Blackberry Peach Quick Jam, it's best to make them before the skillet bread. Please see the instructions for both after their ingredient list below the Skillet Bread recipe. To begin the Skillet Bread: first, line a colander with a double layer of paper towels and place in a clean sink. Wash the zucchini and trim the ends. Coarsely shred the zucchini into the colander. Place a medium bowl over the shredded zucchini. Place heavy cans or a large jar in the bowl to help drain the zucchini. Let drain for at least a half hour and up to two hours.
- While the zucchini drains, shuck and wash the sweet corn. With a sharp knife carefully remove the kernels and reserve them. Do not throw away the cob. Wash and stem the hot pepper(s) (if the peppers are very hot, you may want to use gloves). If the peppers are greater than two inches in length then cut them in half width-wise. To reduce the heat, you may remove some of all of the pepper seeds if you wish, but this is not necessary (I removed half of the seeds).
- Next, place eight tablespoons of butter into a medium saucepan. Add the cream. Using the back side of a knife, "milk" the corncob into the cream mixture by carefully applying pressure with the knife in an up and down motion. Discard the cob. Add the hot peppers to the mixture. Heat on the stove's lowest setting, stirring frequently, until the butter is melted and incorporated into the cream (do not allow to boil). Remove from heat and let cool completely. After the mixture cools, remove peppers with a slotted spoon. Rinse the peppers gently, dice, and add the diced peppers to the reserved corn kernels.
- Preheat oven to 375 degrees. Remove the bowl and cans from the zucchini. Carefully ring out the zucchini with the paper towels. Place the zucchini in an oven safe 13" x 9" roasting pan (Pyrex or similar). Add the remaining two tablespoons of butter and the 1/3 cup honey to the zucchini. Season the mixture with salt and pepper to taste. Give mixture a brief stir and place in the pre-heated oven. Cook for 30 minutes, stirring the mixture every 10 minutes. At the 30 minute mark, add the reserved corn kernels and the diced hot peppers. Roast 15 minutes more, stirring every few minutes, until the honey butter has reduced completely and the vegetables are slightly caramelized. Remove from the oven and allow to cool until no longer hot. Do not turn off the oven.
- Begin the dough: In a large bowl whisk together the flour and the cornmeal. Add the baking soda, baking powder and salt and whisk again. Add the brown sugar and once more. Using clean fingers, break up any clumps of brown sugar.
- Next, add the yogurt to the cooled cream mixture, whisking to incorporate. Add beaten egg and whisk to incorporate again. Add the wet cream/yogurt mixture to the dry flour/cornmeal mixture all at once, stirring gently with a wooden spoon until just combined. Add most of the cooled zucchini mixture (reserve a scant 1/4 cup) and mix briefly and gently. The dough will be quite thick. Butter a 10 inch cast iron skillet. Spoon dough into skillet and smooth to the edges. Scatter remaining zucchini mixture over top. Bake in still heated (375 degrees) oven for 23-27 minutes, or until the edges are nicely browned and a toothpick inserted in the center comes out clean. Remove from oven carefully and allow to cool for at least 20 minutes before cutting. Serve with Tomato Butter and Blackberry Peach Quick Jam if desired. Store the bread and its fixings in the refrigerator.
Tomato Butter and Blackberry Peach Quick Jam
- 1 pint Cherry Tomatoes
- Olive Oil, as Needed
- 8 tablespoons Unsalted Butter, Softened
- 1/2 pint Blackberries
- 1 Peach
- 1/3 cup Dark Brown Sugar, Lightly Packed
- 1/3 cup Sugar (Preferably Cane Sugar)
- Salt and Pepper, as Needed
- For the Tomato Butter: Preheat oven to 375 degrees. Rinse cherry tomatoes. If any tomatoes are larger than 1" in diameter, cut them in half. Place cherry tomatoes in an 8" x 8" baking dish. Drizzle with olive oil and season with salt and pepper. Give the tomatoes a gentle stir to combine. Place in preheated oven and roast for 20-25 minutes, or until softened, but not browned. Remove from oven and allow to cool completely.
- After the tomato mixture has cooled, carefully drain off as much residual liquid as possible. Place the tomatoes in a food processor. Add the softened butter and 1/2 teaspoon salt (or to taste) and process until combined. The mixture will not look very appetizing at this point - but do not fear. Scrape the mixture into a small bowl, cover and place in the fridge for two hours. After two hours, return the mixture to a clean food processor. Process until thoroughly combined (this should take two to three minutes). The mixture should now look like like a lovely, soft, orange butter. Place the mixture in a clean bowl, cover and refrigerate for several hours before using. Makes approximately 1 1/2 cups.
- For the Blackberry Peach Quick Jam: Rinse fruit. Pit and coarsely chop peach (it is not necessary to peel the peach). Add blackberries, peach, and both sugars to a medium saucepan. Heat the mixture to a gentle boil over medium heat, stirring frequently to prevent burning. Once mixture boils, reduce heat to low. Continue cooking 10-15 minutes, until the fruit is broken down and mixture reduces and thickens. Remove from heat and allow to cool.
- Place a thin mesh sieve over a medium bowl. Carefully pour the cooled blackberry/peach mixture into the sieve. With a spoon, press as much of the jam through the sieve as possible (it helps to scrape the spoon over the bottom of the sieve from time to time). Discard remaining seeds and peach skin in the sieve. Pour the jam into a glass jar (or small bowl), cover and refrigerate for several hours before using. Mixture will thicken as it cools, but the jam will be relatively thin (between a sauce and a jam in thickness). Makes approximately 1 scant cup.
- This recipe was entered in the contest for Your Best Recipe with Zucchini or Summer Squash