Lately, every time I turn around, someone is giving me zucchini from their garden. There are so many recipes I can make with zucchini, but to use it up quickly requires some ingenuity. This recipe uses up one whole zucchini and one whole ear of corn. It is hearty, filling, and a delicious fun side to any summer cookout or just fun to have anytime.

I’ve been in a baking mood lately and have a new iron skillet I keep making excuses to use getting it well seasoned. I like the crispness it gives the cornbread. For this recipe it is not necessary to use an iron skillet, an oven-safe 10-inch skillet can be used in its place. Alternatively, you can use a 9-inch cake pan. Happy eating friends!

Ingrid

Ingredients

Serves 6 to 8

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1 1/3 cups ground Cornmeal
1 cup all-purpose Flour
6 tablespoons unsalted Butter, cut into 6 pieces – melt 5 pieces & bring back to room temperature, reserve 1 tablespoon at room temperature
1 1/2 tablespoons Baking Powder
1/4 tablespoons Baking Soda
3 tablespoons Brown Sugar, divided
1 1/4 teaspoon Salt
1 Ear Corn, Kernels cut from cob
1 medium Zucchini
1 cup Buttermilk (can be swapped with organic whole milk – use a local one that still contains the fat)
2 large Eggs

Preparation

1. Trim the ends off the zucchini & thinly slice 3 to 5 rounds from one end & reserve for garnish. Shred the remaining zucchini. In a medium bowl add the shredded zucchini and fresh corn kernels, toss with 1 tablespoon of sugar and place in colander. Allow to drain for 30 minutes. Squeeze out any excess water before using.
2. While the zucchini and corn is draining move the oven rack to the middle position and heat to 400º. In large bowl whisk cornmeal, flour, remaining sugar, baking soda, baking powder and salt.
3. In a medium bowl whisk together eggs, melted butter, and eggs.
4. Gently stir in zucchini and corn mixture. Pour the wet ingredients into the flour mixture and use a rubber spatula to gently fold together until no traces of flour remain.
5. Prepare skillet or baking dish by coating with 1 tablespoon of softened butter. 
6. Pour the batter into the prepared skillet and top with the reserved zucchini slices.
7. Bake until the bread is golden brown and a tester inserted in the center comes out clean, about 55 to 65 minutes. Let cool in the skillet for 10 minutes, then turn out onto a wire rack to cool completely. The bread can be stored at room temperature, wrapped in plastic wrap, for up to 3 days.