Zucchini Buttermilk Cornbread
Delightful Zucchini Buttermilk Cornbread - perfect for breakfast or any time! Enjoy this tasty treat using garden-fresh zucchini and classic flavors.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.oracibo.com.
Cooking tools:
- Oven
- Loaf pan
- Saucepan
- Mixing bowl
- Sifter
- Whisk
- Grater
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spatula
- Cooling rack
- Cake tester
- Stove
- Non-stick cooking spray
- Pastry brush
- Kitchen scale
- Fine-mesh sieve
- Spoon
- Kitchen towel
Ingredients
- 1/2 cup unsalted butter
- 2 large eggs, lightly beaten
- 1/2 cup buttermilk
- 1 large zucchini (about 10 oz.)
- 1 cup unbleached flour
- 1/2 cup whole wheat flour
- 1/2 cup sugar
- 1 tsp. baking powder
- 3/4 tsp. fine sea salt
- 1/2 tsp. baking soda
- 3/4 cup medium-grind cornmeal (preferably organic)
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