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Eat Your Veggies: Cornbread with Real Corn and Fresh Zucchini

Here in New York corn season is fast and fleeting, so we need to enjoy it while it lasts. Now that sweet fresh corn is showing up in our weekly CSA share, we’re enjoying a host of corn recipes. One of my favorites is this cornbread with real corn and zucchini. The fresh vegetables add just the right amount of sweetness to this great summer side. Our daughter gobbled her cornbread up and hardly even knew she was eating her veggies!

Cornbread with Real Corn and Zucchini (adapted from The America’s Test Kitchen Healthy Family Cookbook)
serves 8 – 10

3/4 cups all-purpose flour
1/2 cup cornmeal
1/4 cup whole wheat pastry flour
1/4 cup sugar
1/2 tablespoon baking powder
1/4 teaspoon baking soda
1/4 teaspoon salt
1/3 cup yogurt
1/4 cup milk
2 tablespoons butter, room temperature
1 egg, room temperature
1/2 cup packed shredded zucchini (roughly 1 medium)
1 cup fresh corn kernels, (roughly 2 medium ears of corn)

Husk corn kennels, and blanch in boiling, lightly salted water for 4 minutes. Remove from water, cool, and cut kernels from the cob. Shred the zucchini, sprinkle with salt, and place in a colander to drain. After 15 minutes, squeeze any excess liquid out of the zucchini and set aside.

Preheat the oven to 375 degrees. Grease an 11 x 7″ baking dish.

In a medium bowl, combine the flours, 2 tablespoons of the sugar, baking soda, baking powder, and salt. In another bowl, combine the yogurt and milk. In yet another bowl, beat the butter until pale and light, add the remaining sugar, and beat until well-combined, light, and fluffy. Scrape down the sides and beat in the eggs one at a time. Switch mixer speed to low, fold in half of the flour mixture, half of the milk mixture, and then the remaining flour and milk mixtures. Finally, fold in the corn and zucchini, mixing just until combined.

Spoon the batter into the prepared baking dish. Place dish in the oven and bake for 35 – 40 minutes, or until a toothpick inserted in the center comes out with just a few crumbs.

Cornbread will keep, well covered, at room temperature for a day or so.

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