Zucchini Tomato Chile Cornbread

Zucchini Tomato Chile Cornbread
4.5 from 2 ratings
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
Cook Time
Total time: 55 minutes
  • 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
  1. Position a rack in the middle of the oven; heat to 350 degrees. Butter an 8-by-8-inch baking pan.
  2. Dice the 2 tomatoes. Salt generously and place them in a sieve; let drain, 15 to 20 minutes.
  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.
  4. Grate 1 zucchini. Add to bowl with butter mixture; stir until well blended. Stir in diced tomatoes.
  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.
  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.