Wednesday, September 7, 2011

Zucchini Cornbread describes this as “zucchini-flecked cornbread that walks the delicious line between sweet and savory.”  If you don’t care for cornbread that is dry and crumbly - you might want to adopt this version.  If the flecks of green concern you - just imagine them as flecks of green chilies.  Great with chili & a salad.

My ward Relief Society has a tradition of holding a Chili/Cornbread/Cobbler Cook-off every fall.  It was perfect timing last night - as the evenings are just beginning to get chilly - which is my first tip-off that Fall is around the corner.  There were 8 different versions of both chili and cornbread, and a variety of cobblers also.  
I decided to look for a completely different version of cornbread - as I’ve tried a few that were all great.  Check them out (click on the titles...)
Blue-Bottom Cornbread

Autumn Swirl Cornbread

Corn “Cake”

Punkin’ Cornbread

Never Dry Cornbread

This cornbread however, can take on whatever flavor you have in mind - sweet OR savory.  It all depends on what you enjoy it with - salty butter, sweet honeybutter, and my latest favorite “strawberry butter” (a mixture of softened butter and homemade strawberry freezer jam).  

If you’re looking for more of a savory bread - add jalapenos, corn, chives, parsley, and even cheddar or mexican blend cheese.  The original recipe calls for part whole wheat flour, which I didn’t use - but would add even more crunch and a hearty flavor.

When you think about adding zucchini - it makes sense.  This (and other squash) add moisture and improve texture in whatever they are added to.  (If you could just make that tell-tale green skin a little less visible...)

The original recipe directs you to do more than melt the butter - you cook it until the butter solids turn brown - which adds a nutty flavor.  If you want your cornbread more sweet, you could eliminate that step.  You could also sprinkle the top with turbinado (coarse) sugar for more crunch and sweetness.

For the full recipe - go to:

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