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Zucchini Corn Bread
Gourmet Archives
1 pound zucchini, scrubbed and trimmed
1 1/2 teaspoons salt
1 cup flour
3/4 cup stone-ground cornmeal
1 tablespoon baking powder
2 teaspoons salt
1 cup buttermilk
1 egg. lightly beaten
1/2 stick (1/4 cup) unsalted butter, melted and cooled
1/2 cup grated Cheddar cheese
2 tablespoons minced onion
1 tablespoon minced red bell pepper
Grate the zucchini and spread it in a colander. Sprinkle the
zucchini with 1 1/2 teaspoons salt, toss it and let it drain for 30 minutes. Transfer it to
a tea towel and squeeze out the moisture.
Into a large bowl sift together the flour, cornmeal, baking powder
and 2 teaspoons salt. In a small bowl combine the buttermilk, egg and melted butter. Stir
the mixture into the flour mixture. Stir in the zucchini, Cheddar, minced onion, and
minced red bell pepper.
Transfer batter to a buttered 9-inch square baking pan and bake it
in a preheated 425-degree F. oven for 30 to 40 minutes or until top is golden
and tests done.
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