Creamy Zucchini Skillet Corn Bread

Creamy Zucchini Skillet Corn Bread
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Creamy Zucchini Skillet Corn Bread
Leela Cyd

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.

6
Servings
465
Calories Per Serving
Deliver Ingredients

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. 

Nutritional Facts

Total Fat
8g
11%
Sugar
7g
8%
Saturated Fat
2g
8%
Cholesterol
1mg
0%
Carbohydrate, by difference
84g
65%
Protein
13g
28%
Vitamin A, RAE
1µg
0%
Vitamin K (phylloquinone)
5µg
6%
Calcium, Ca
143mg
14%
Choline, total
14mg
3%
Fiber, total dietary
4g
16%
Folate, total
163µg
41%
Iron, Fe
5mg
28%
Magnesium, Mg
36mg
11%
Manganese, Mn
1mg
56%
Niacin
7mg
50%
Pantothenic acid
1mg
20%
Phosphorus, P
309mg
44%
Riboflavin
1mg
91%
Selenium, Se
27µg
49%
Sodium, Na
732mg
49%
Thiamin
1mg
91%
Water
13g
0%
Zinc, Zn
1mg
13%

Zucchini Shopping Tip

Buy zucchini that is intact and has glossy skin. Avoid zucchini with brown or soft spots.

Zucchini Cooking Tip

Zucchini has a very high water content, lightly salt your zucchini prior to cooking so your dish does not become to watery.