This tender and fluffy cornbread is laced with freshly shredded zucchini, which adds the perfect amount of moisture. There’s also a touch of oniony chives and fresh corn kernels for textural appeal. Serve slices with the homemade honey butter, and you’ll have the perfect summer side dish.
| Level: | Easy |
| Total: | 1 hr 10 min |
| Active: | 20 min |
| Yield: | 8 servings |
Ingredients
- 1 stick (8 tablespoons) unsalted butter, melted, plus more for the skillet
- 1 cup all-purpose flour (see Cook’s Note)
- 1 cup stone-ground cornmeal
- 1/3 cup sugar
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- Kosher salt and freshly ground black pepper
- 1 cup buttermilk
- 3 large eggs
- 12 ounces zucchini (from 1 large or 3 small), grated on the large holes of a box grater
- 1/2 cup corn kernels (from 1 ear)
- 2 tablespoons finely chopped chives
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 tablespoons honey
- Flaky sea salt, for serving
Instructions
- For the zucchini cornbread: Preheat the oven to 350 degrees F. Butter a 9-inch cast-iron skillet.
- Whisk together the flour, cornmeal, sugar, baking powder, baking soda, 1 1/4 teaspoons kosher salt and several grinds of pepper in a large bowl. Whisk together the melted butter, buttermilk and eggs in a small bowl until smooth. Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined.
- Put the zucchini in a clean kitchen towel and squeeze out any excess moisture; discard the liquid. Fold the zucchini, corn and chives into the batter, then pour into the prepared skillet and bake until a cake tester comes out clean and the top is a deep golden brown, about 40 minutes. Let cool for 15 minutes before serving.
- For the honey butter: While the cornbread is cooling, mix together the butter and honey in a small bowl until smooth. Smear onto slices of cornbread and sprinkle with a pinch of flaky salt.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 371 |
| Total Fat | 20 g |
| Saturated Fat | 12 g |
| Carbohydrates | 42 g |
| Dietary Fiber | 2 g |
| Sugar | 16 g |
| Protein | 7 g |
| Cholesterol | 117 mg |
| Sodium | 393 mg |