Creamy Zucchini Skillet Corn Bread
Creamy Zucchini Skillet Corn Bread
Corn bread in all its glory is celebrated in the South, and as a food editor for Southern Living magazine, I’ve tasted many renditions. There’s a constant debate over whether or not to add sugar. This is a version I’ve come up with over the years that is neither too sweet nor too savory; feel free to add more or less sugar depending on your tastes. I judge a corn bread more by its moistness than by its sweetness — there’s nothing worse than dry corn bread — so pouring cream in the center is a touch inspired by the brilliant Marion Cunningham and her famous custard-filled corn bread. I like extra cracked black pepper on mine, à la Crook’s Corner in Chapel Hill, North Carolina.
This recipe is from A Mouthful of Stars. Click here for more information on the cookbook.
Servings
6
Ingredients
- ½ cup (1 stick) unsalted butter
- 2 large eggs, lightly beaten
- 1 cup buttermilk, shaken
- 1¼ cup grated zucchini (8 ounces), plus about 25 very thin slices
- 1¼ cup all-purpose flour
- ¼ cup light brown sugar
- 1 teaspoon baking powder
- baking powder teaspoon fine sea salt
- ¼ - ½ teaspoon freshly ground black pepper
- ½ teaspoon baking soda
- 1 tablespoon medium-grind yellow cornmeal (such as bob’s red mill)
- ¾ cup heavy cream
- finishing salt, such as maldon sea salt or fleur de sel, or sugar
Directions
- Preheat the oven to 350°F.
- Add the butter to an 8- or 9-inch cast-iron skillet and melt over medium heat. You can also make this in a 9-inch round cake pan. Pour the melted butter into a large bowl and set aside to let cool (but not harden). Place the skillet — avoid the temptation to wipe it clean — in the oven while it’s heating.
- Whisk the eggs and buttermilk into the cooled melted butter. Add the grated zucchini to the egg-buttermilk mixture.
- Sift together the flour, sugar, baking powder, salt, pepper, and baking soda in a medium bowl. Whisk in the cornmeal. Add the flour mixture to the zucchini mixture and stir to combine.
- Remove the skillet from the oven and carefully swirl the butter that remains in it from step 2 to coat the skillet (the skillet will be hot by now). Transfer the batter to the skillet and smooth the top. Make a small well in the center of the batter and pour the cream into the center; do not stir. Some of the cream might spill over onto the top of the batter, but not to worry; it will soak into the corn bread. Place the zucchini slices on top in a spiral or circle. Sprinkle with a bit of finishing salt or sugar. Gently place the skillet back into the oven and bake for about 50 minutes, until light golden and set.
- Let cool slightly and serve warm as-is or with honey or jam.