Just as it seems we can never keep up with the zucchini and squash overtaking our gardens and market stalls this time of year, we can never have too many recipes for using up and actually enjoying this prolific piece of produce. Picky eaters will find the zucchini in this cornbread nearly undetectable, but bakers will love how it leaves every piece with a delectably moist crumb. Feel free to substitute yellow squash or other round squash if that's what you have on hand, and add 1 or 2 finely minced jalapeno peppers for extra color and zing!
- 1 1/2 cups (9 ounces) yellow cornmeal
- 1 cup (4 1/4 ounces) all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 pound zucchini, coarsely shredded (about 3 1/2 cups shredded zucchini)
- 1/2 cup sour cream or plain Greek yogurt (full fat or reduced fat)
- 1/2 cup buttermilk, whole milk, or reduced fat milk
- 2 large eggs
- 1 tablespoon honey or maple syrup
- 4 tablespoons unsalted butter, melted
- 1 tablespoon bacon drippings or 1 additional tablespoon unsalted butter
Preheat the oven to 425 degrees F.
Whisk the cornmeal, flour, salt, baking powder, and baking soda together in a medium bowl.
Stir the zucchini, sour cream, buttermilk, eggs, and honey together in a large bowl. Stir in the dry ingredients just until incorporated, then gently stir in the 4 tablespoons melted butter.
Add the bacon drippings or additional tablespoon of butter to a 10-inch cast iron pan or a 9-inch round or square baking dish. Place the pan in the oven until the drippings or butter are melted, then pour in the cornbread batter.
Bake for 35-40 minutes, until the cornbread is deep golden brown and very crispy at the edges.
Transfer to a wire rack and cool for at least 15 minutes before slicing and serving.