Zucchini Corn Bread with Garlic Butter
This savoury recipe is based on the traditional southern style American cornbread which is made purely with cornmeal and no added wheat flour. Cornbreads can be sweet, savoury, plain or flavoured. Zucchini works well in this savoury version giving colour, moisture and texture. Adding garlic to the butter and topping with parmesan cheese makes them extra tasty.
- 115g melted butter
- 1 clove garlic – finely chopped
- 125ml buttermilk
- 2 medium eggs
- 225g fine yellow cornmeal or maize meal
- 1 teaspoon bicarbonate soda
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ½ teaspoon black pepper
- A pinch of chilli flakes – optional
- 1 medium Zucchini (courgette) 225g cut into small dice
- 4 tablespoons grated parmesan cheese
Oven: 190°C / 375°F / Gas Mark 5, pre-heated
Fan oven: 170°C
Add the chopped garlic to the melted butter.
Brush the insides of the petite casseroles liberally with some of the garlic flavoured butter.
Whisk the buttermilk and eggs together in a jug and stir in the remaining garlic butter.
Combine the cornmeal, bicarbonate of soda, baking powder, salt, pepper and the optional chilli flakes in a bowl.
Add the milk mixture and mix together. Stir in 2/3 of the diced courgette. Reserving the remaining 1/3 for later.
Spoon the mixture equally between the four buttered casseroles.
Sprinkle 1 tablespoon of parmesan cheese over each and decorate the top with the remaining diced courgette.
Bake in the oven for 20-25 minutes until golden and firm to the touch.