Zucchini and Chive Spoonbread

By theicp
June 27, 2010
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Zucchini and Chive Spoonbread

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

Serves: 6-8

  • 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
  1. 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.)
  2. In a stand mixer, mix the cornmeal, eggs, and heavy cream until smooth.
  3. Next, add the grated zucchini, chives, parmesan, and kosher salt.
  4. Pour the batter into the pre-heated skillet, smoothing out the top with a rubber spatula.
  5. Bake for 25 minutes and serve straight from the oven to ensure the texture is nice and moist.

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