I feel like I have been in a bit of a rut lately. Looking back through the last couple of weeks, I can see that this isn’t entirely true, not as far as posting is concerned, but that doesn’t change the way I feel.
I think it’s because of the seasons. It’s the end of summer and the end of the summer season means cooler days and heartier meals. Some of my favorites – grilled corn on the cob, for example – are approaching their inevitable disappearance from my table. This means that I’ve been doing quite a bit of repetitious eating.
I can’t hang onto the old favorites forever, particularly when it is darn hard to get ahold of fresh corn on the cob in the middle of winter, so some new favorites are just beginning to make an appearance. This cornbread fuses the changing of the seasons.
I love cornbread because it’s a bit hearty and a bit sweet. This one is very moist due to the inclusion of shredded zucchini, which I know is still prevalent in people’s gardens. The buttermilk and molasses make this bread taste sweet and buttery. Serve it on the side of a hearty winter stew or with butter and jam along side of something grilled.
1 cup all purpose flour
3/4 cup cornmeal
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 t salt
1/4 cup brown sugar
1 cup buttermilk
1 egg white
2 tbsp molasses
3 tbsp butter, melted
1 cup shredded zucchini, with extra moisture squeezed out
Preheat oven to 400F. Lightly grease an 8inch square baking pan.
In a large bowl, whisk together flour, cornmeal, baking powder, baking soda, salt and brown sugar.
In a medium bowl, whisk together buttermilk, egg, egg white, molasses and melted butter until smooth.
Pour buttermilk mixture into the flour mixture. Stir until just combined, add the zucchini and stir to evenly distribute. Pour batter into prepared pan and spread evenly.
Bake for 25-30 minutes, until a tester comes out clean and the bread springs back when lightly pressed.
Allow it to cool in the pan for 10 minutes, then remove the bread to a wire rack.
Makes 9 pieces.