Zucchini Tomato Chile Cornbread
Zucchini Tomato Chile Cornbread
Need something easy to add to an otherwise mundane menu? Or something simple to take to a potluck, cookout or another social occasion? What you need is a good quick bread. They’re called quick breads because they’re quick to make, at least compared to yeast-risen breads, and they fall halfway between cake and bread.This recipe is by Robin Mather was originally published in The Chicago Tribune.
Prep Time
25
minutes
Cook Time
30
minutes
Servings
8
Total time: 55 minutes
Ingredients
- 1/2 cup (1 stick) unsalted butter plus more for pan
- 2 large eggs, lightly beaten
- 2 large meaty tomatoes, such as roma
- 1/2 cup buttermilk
- 1 large zucchini (about 10 ounces), to yield about 2 cups grated
- 1 1/4 cup all-purpose flour
- 1 1/2 tablespoon sugar
- 1 teaspoon each: baking powder, chile powder
- 3/4 teaspoon fine sea salt
- 1/2 teaspoon baking soda
- 1 cup medium-grind cornmeal
Directions
- Step 1: Position a rack in the middle of the oven; heat to 350 degrees. Butter an 8-by-8-inch baking pan.
- Step 2: Dice the 2 tomatoes. Salt generously and place them in a sieve; let drain, 15 to 20 minutes.
- Step 3: Melt ½ cup butter in a small saucepan over medium-high heat. Remove from heat and allow to cool slightly. Whisk in 2 eggs and 1/2 up buttermilk.
- Step 4: Grate 1 zucchini. Add to bowl with butter mixture; stir until well blended. Stir in diced tomatoes.
- Step 5: Sift 1 1/4 cups flour, 1 1/2 tablespoons sugar, 1 teaspoon baking powder, 3/4 teaspoon salt and 1/2 teaspoon baking soda into a separate bowl. Whisk in 1 teaspoon chile powder and 1 cup cornmeal. Add zucchini mixture; fold just to blend. Transfer batter to prepared pan; smooth top.
- Step 6: Bake bread until golden and a tester inserted into the center comes out clean, 25 to 30 minutes. Let cool in pan, 10 minutes. Remove from pan; let cool completely on a wire rack before slicing.