I'm so happy to be back participating in What's Baking! This month's theme, Bake Local, was chosen by Lindsey from Our Share of the Harvest. Lindsey's blog is dedicated to cooking local and a great resource when it comes to cooking from a CSA share.
It wasn't until this week that I nailed down a recipe and I'm glad I waited. Zucchini season is now in full force, and every year I'm on the hunt for ways to use it. Let's face it, zucchini is great, but it grows so rapidly that it tends to get overwhelming! So began my hunt for a new way to use it.
The original of this recipe can be found on Baking Bites. I think I did pretty good with the local ingredients, aside from the staple pantry baking ingredients. In keeping with the local theme, I made several changes, subbing local honey for molasses, using local milk instead of buttermilk and adding corn. I have to say that this experience was a real eye opener for me. While I shop at farmer's markets, grow my own garden and look for local products at the grocery store, there are so many more opportunities for me to consider.
JR and I both really enjoyed this cornbread! JR liked that it was sweeter than my normal recipe, and I liked that it was very moist and a great way to add some veggies to our meal. I can see us making this again, and it may even become our go-to recipe. By the way, if you have picky eaters, aside from a few green flecks, I doubt they will even be able to pick up on the zucchini if you use the finest grate.
Here is what you'll need (items marked with * are local):
- 1 Tbsp unsalted butter*
- 3/4 cup cornmeal
- 1 cup flour
- 1/4 cup brown sugar
- 1 1/2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup whole milk*
- 1 egg*
- 1 egg white*
- 2 Tbsp honey*
- 3 Tbsp unsalted butter*, melted
- 1 corn cob*, kernels removed
- 1 cup grated zucchini*, squeeze off excess liquid
In a large mixing bowl, add cornmeal, flour, brown sugar, baking powder, baking soda and salt. Mix well.
In a separate mixing bowl, add milk, egg, egg white, honey and melted butter. Whisk until well combined.
Pour milk mixture into dry mixture. Stir until just combined. Add corn and zucchini and stir gently until evenly distributed.
Pour batter into greased pan. Tap pan on the counter a few times to let out any air bubbles.
Bake for 25-30 minutes, until toothpick inserted comes out clean. Allow to cool before cutting and serving. Serves 9.