Zucchini and Jalapeno Cornbread

I love making cornbread when I make chili, but I haven’t yet found a recipe that I’ve fallen in love with. This time, I went with this recipe from Bon Appetit for zucchini and jalapeno cornbread. The recipe calls for grated zucchini and an entire stick of butter, which is browned before adding to the batter. As suspected, the brown butter and moist zucchini solved my dry cornbread problem. The only addition I made was a jalapeno, to give it a savory-spicy kick. I think we have a keeper.
 
 
 
 

Zucchini and Jalapeno Cornbread
Adapted from Bon Appetit

½ c. (1 stick) unsalted butter
2 large eggs, lightly beaten
½ c. buttermilk
1 large zucchini (about 10 oz)
1 jalapeno, seeded and minced
1 c. all-purpose flour
½ c. whole wheat flour
½ c. sugar
1 tsp. baking powder
¾ tsp. fine sea salt
½ tsp. baking soda
¾ c. cornmeal

Preheat oven to 350 degrees and butter a 9 x 5 x 3” loaf pan.

Melt the butter in a saucepan over medium-high heat.

Cook until the butter turns golden brown, about 3 minutes. Scrape into a medium bowl. Set aside and cool. Whisk in the eggs and buttermilk.

Trim the zucchini ends. Thinly slice five 1/8” rounds from 1 end of the zucchini and reserve for garnish. Grate the remaining zucchini. Add it and the minced jalapeno to the bowl with the butter mixture and stir until well blended.

Sift the flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in the cornmeal. Add the zucchini mixture; fold to just blend.

Transfer the batter to the prepared pan and smooth the top. Place the reserved zucchini slices over the batter.

Bake bread until golden and a toothpick comes out clean, about 55-65 minutes. Let it cool for about 10 minutes before attempting to remove it from the pan.

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