by Caitlin Saniga
- 1/2 cup unsalted butter plus more for pan
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 large zucchini (about 10 ounces)
- 1 1/2 cups all-purpose flour
- 1/2 cup sugar
- 1 teaspoon baking powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 3/4 cup cornmeal
Position a rack in the middle of the oven, and preheat to 350 degrees. Butter a 9″x5″x3″ loaf pan.
Melt 1/2 cup butter in a small, light-colored pan over medium-high heat. Continue cooking until the butter solids at the bottom of the pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside, and let cool. Whisk in eggs and buttermilk.
Trim the zucchini ends. Thinly slice 5 rounds from 1 end of the zucchini, and reserve for garnish. Coarsely grate the remaining zucchini. Add to the bowl with the butter mixture, and stir until well-blended.
Sift the flour, sugar, baking powder, salt and baking soda into a large bowl. Whisk in the cornmeal. Add the zucchini mixture, and fold to blend (mixture will be thick). Transfer the batter to a prepared pan and smooth the top. Place the reserved zucchini slices atop the batter down the center of the loaf.
Bake until golden and a toothpick inserted into the center comes out clean, 55-65 minutes. Let cool in the pan for 10 minutes. Remove from the pan, and let the loaf cool completely on a wire rack.
Store in an airtight container at room temperature for up to 2 days.
Makes about 10 servings.
Recipe adapted from: Bon Appetit
*Remember when Pocahontas sang about the blue corn moon and you got really hungry? No? Well, some of us have a lot of respect for corn whether it’s in a song or ground up into cornmeal. For the month of September, we’ll be honoring cornbread in many forms, all of which can be found here.