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
c. Grated zucchini
T. Kosher salt
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