If you spend any time on this blog at all, you are probably already aware of my extreme affection for cornbread. In the winter months, we have it often, alongside chili, stew and soups. This version though, for us anyway, is strictly a garden season version. I refuse to buy summer squash at the market, because I am spoiled rotten by the flavor of zucchini, pattypans and yellow crooknecks that have been off the vine only 10 minutes before we eat them. Nothing else compares, and I would rather do without than eat squash that isn’t as tasty as what we are used to.
But, when the garden is going full bore, even we can’t keep up with the amount of squash coming out of there. The chickens are starting to grumble about the amount of squash that gets tossed into their yard – “What? Zucchini again? Well – I’m not eating it – my eggs are going to be eligible for that Dr Suess book at this rate! How ’bout if you throw a few tomatoes in here huh?” It is tough to get cooperation around here sometimes.
This cornbread almost goes into the dessert category. It gets a lovely sweetness and moistness from the addition of quite a bit of honey. It would still be great with a nice spicy pot of chili though, where the honey would give you an awesome sweet-spicy contrast. it would also be really good with either of these soups that we have enjoyed recently – this Creamy Tomato Bacon Soup, or Bean and Bacon Soup.
As is the case with many of my favorite cornbread recipes, this is baked in my trusty iron skillet. It can be baked in an 8 x 8 baking dish if you don’t have an iron skillet, but it is definitely better in the skillet. If you use a baking dish, skip the part about preheating the pan, and generously butter the dish. You still want a nice hot oven though.
- 1 cup grated zucchini
- 2 eggs
- ⅓ cup of honey
- ¼ cup melted butter
- 1 & ½ cups all purpose flour
- 1 cup coarse full grain cornmeal
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- ½ teaspoon salt
- Preheat oven to 425º. Oil an 8 inch cast iron skillet and place in the oven for 15 minutes. If your even takes a very long time to get up to temperature, preheat this skillet longer.
- In a medium bowl, combine the zucchini, eggs, honey and melted butter.
- In another medium bowl, whist together all of the dry ingredients.
- When the skillet is heated up - just below the smoking point - combine the wet and and dry ingredients. The batter can be quite lumpy - do not overmix.
- Carefully remove the skillet from the oven, and scrape the batter into it, spreading evenly. It will probably sizzle a bit, which is just want you want.
- Bake for about 13 or 14 minutes and check near the center with a wooden skewer for toothpick - it should have only a few moist crumbs sticking to it. If it's not done, return to the oven for another minute or two.
- Cut into 8 wedges and serve immediately with plenty of butter.
- Store leftovers tiightly wrapped for a day or two.
As I mentioned this actually makes a pretty nice dessert or snack – honey or jam will give you a little bit of extra dessert-y sweetness if you like.
We like with just butter though.
It is just one more way to use up an abundance of zucchinis!
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