I have been burning through both zucchini and corn like it’s going out of style. Corn is a veggie I’ve always loved in the summer, but zucchini seems like my new best friend. It was a vegetable I used to overlook but now it seems like I’m throwing it in just about everything. Most recently? Cornbread. Colorful and delicious.
4 tablespoons butter, room temperature
½ cup milk
½ cup plain whole milk yogurt
3 tablespoons sugar
¾ teaspoon salt
1 large zucchini, shredded
2 ears corn, cut off the cob
1 cup corn meal
1 cup whole wheat all purpose flour (uh, Daisy! It rocks)
1 ½ teaspoon baking soda
Preheat oven to 350 degrees. Spray or butter your 8x8 pan. First, toss your grated zucchini in a bowl with a little salt. Let sit for 10 minutes or so. Then, squeeze out excess liquid (there will be a good amount) in a tea towel so that zucchini is drained. Set aside.
Next, beat together your butter, eggs, milk, and yogurt. In another bowl, combine all the dry ingredients. Slowly mix in the dry ingredients (I used my electric mixer for this recipe). Finally, beat in the zucchini and corn. Some recipes I saw called for cooking the corn first, but I threw mine in raw. I mean, who needs the extra step? Not me!
Pour mixture into your pan. My picture shows a loaf pan, but I should have used something wider so the bread wasn’t as thick. Bake in oven for 30-40 minutes or until top is golden brown. Let cool and serve with plenty of butter slathered all over. Enjoy!
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