Author Notes: I recently received a beautiful stand mixer as a gift, and consequently I'm trying to teach myself how to bake. I love zucchini bread, but thought that using zucchini in cornbread instead might be useful for a little summer entertaining. (Cornbread is practically a requisite for any barbecue or potluck south of the Mason-Dixon line.) But, lo and below, amateur that I am, I don't think I added enough flour. Regardless, the flavor was still what I was looking for: cornbread with a hint of zucchini ever-so-slightly enhanced with a little parmesan and some chives. Serve it straight from the oven, spooning into a serving bowl or on to individual plates with some pulled brisket, red beans and rice, or something of equal southern pedigree. —theicp
- 1 1/4 c. Cornmeal
- 2 Eggs
- 2 c. Milk
- 2 c. Grated zucchini
- 1/2 c. Chives
- 1 1/2 T. Kosher salt
- 1/4 c. Fresh grated parmesan
- Preheat the oven to 425 degrees, and put a skillet on low heat over the stove. (You could put the skillet in the oven to preheat it, but I thought this would minimize the chance of me burning myself.)
- In a stand mixer, mix the cornmeal, eggs, and heavy cream until smooth.
- Next, add the grated zucchini, chives, parmesan, and kosher salt.
- Pour the batter into the pre-heated skillet, smoothing out the top with a rubber spatula.
- Bake for 25 minutes and serve straight from the oven to ensure the texture is nice and moist.
- This recipe was entered in the contest for Your Best Summer Squash Recipe