Ingredients

The following ingredients have 8 Servings
  • 10 oz (about 2 cups) grated zucchini
  • ¼ teaspoon salt
  • 1/2 cup butter ( 4 ounces)
  • ¾ cups cornmeal
  • 1 ½ cup all-purpose flour
  • 1 teaspoon sea salt
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 ½  tablespoons fresh oregano, chopped (or 2 teaspoons dried)
  • 2 teaspoons cumin
  • 1  teaspoon smoked paprika
  • 1  cup sharp cheddar, grated ( divided)
  • 2 eggs, room temperature preferably 
  • ½ cup buttermilk (or sub full fat plain yogurt)
  • 1/8 cup maple syrup
  • ½ cup corn kernels, fresh or frozen
  • 2 green onions, finely chopped
  • ½ – 1 jalapeño, finely chopped

Instruction

  • Preheat oven to 350 F
  • In a 10” cast iron skillet, melt butter and set aside to cool.
  • In a small bowl, mix together grated zucchini and ¼ teaspoon of salt.  Set aside.
  • In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
  • In a separate bowl beat the eggs, add buttermilk and maple syrup.  Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go.  You will be baking the cornbread in the nicely buttered skillet, so don’t clean it out! Brush sides with butter.
  • Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid. 
  • Add the wet egg mixture to the flour/cornmeal mixture.  Ever so gently fold in the zucchini mixing just to combine.  It will be quite thick, more like dough than a batter.   Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
  • Bake on the middle rack for  35-40 minutes, until deeply golden and puffed.