Makes an 8 or 9 inch skillet full
This is a recipe I developed one of those years when the zucchini in the garden got carried away with their own importance. You know, the year when you have so damn many zucchini that you’ve tried every recipe in every cookbook on the shelf, have given them to all your relatives and friends and fill bags with them to take to the local bus stop and foisted them off on poor unsuspecting commuters on their way home from work.
I’m sure you have several recipes for delicious, dark, rich, sweet version. This is a savory version that goes great with a pot of beans. You will need an 8 or 9 inch cast iron skillet to make this cornbread.
1 cup all-porpoise flour
1 cup yellow corn meal
1 cup Masa Harina
1 tablespoon baking powder
¼ cup sugar
1 tablespoon Chili Powder
About 1 ½ cups grated zucchini
1 cup grated sharp Cheddar cheese
2 eggs, lightly beaten
¼ cup olive oil
Oil for the skillet
Preheat the oven the oven to 500° or 550°. Put about 2 tablespoons of olive oil in the skillet and put the skillet in the center of the oven.
Sift all dry ingredients together into a large mixing bowl. Add the grated zucchini and cheese and toss to coat evenly. Mix the oil and egg together and add to the bowl, gradually add enough cold water to make a thick batter, stirring gently as you add.
Now, working quickly and carefully, (remember, that skillet is going to be scorching hot,) remove the skillet from the oven and pour the batter into it. * Place the skillet back in the oven, reduce the heat to 350° and bake for 40 to 45 minutes, or until a bamboo skewer inserted into the center comes out clean. Remove from the oven and allow to cool for about 5 minutes before cutting into wedges. Serve hot with more butter than anyone has any business eating. This is great with beans or BBQ. AND PLEASE, if there is any leftover, which there most likely won’t be, don’t reheat it in the microwave. That will completely destroy the wonderful texture. It’s far better to eat it room temperature. Try slicing the leftovers in half and eating with a wedge of good sharp Cheddar.
* Don’t get all anal and try to scrape every last drop of batter into the skillet. The point is to get the batter into the hot, hot skillet, and back into the oven before the skillet cools down. This is what gives the bread its wonderful texture.