MEL × RIVERBEND: Zucchini Cornbread
RECIPE SPONSORED BY RIVERBEND GARDENS
The thing about seriously good baking is this. It's more like the horizon "forever receeding" than a goal. Or as Tom would put it "the more you know, the more you know you don't know"
I inevitably become painfully aware of my shortcomings as my skills develop and then it becomes a matter of chasing the dragon so to speak.
I find myself akin to some back alley addict looking for the next high. The exception being that my particular form of high comes in the form of an expertly executed dish.
Whether that be Appalachian hillbilly chicken and dumplings or a single bite from a molecular pastry chef at the edge of his game makes no difference. If the dish sings to me.. it usually results in a hedonistic memory I can never shake.
My path into baking has been one of dragon chasing. Where I would eat savory and sweet baked goods crafted by other peoples talented hands and be left with a longing to recreate it in the kitchen. I would then return home with high hopes and no real plan, because I knew deep down that I can't bake. Until now.
I've equipped myself with a scale & some delicious flours. I'm starting at the bottom of the hill with the lowly but divinely delicious zucchini cornbread.
I've gone ahead and adjusted it to remove white flour & processed sugar and called it good. Perhaps my inability to follow a strict recipe is to blame for the flop of my more complex baking projects.. but this one is truly difficult to mess up.
So if you're like me, longing for a homemade treat but convinced your hands cannot produce such a thing, don't fret friend. I've got you. You've got this.
MAKES 6-8 PORTIONS
2 T coconut oil
1/4 C red onion
2 cloves garlic, minced
1 t pimenton paprika
1 t fresh thyme
1 C grated zuccini
3/4 C cornmeal
1 T whole wheat flour
2 t baking powder
2 t honey
1 egg, beaten
3/4 C plain yogourt
1/2 t salt
15 MINS PREP + 30 MINS BAKING
- Grease an 8 inch cast iron skillet with coconut oil & place it in the oven while it preheats to 400.
- In a medium bowl, mix together your cornmeal, flour, salt, thyme, pimenton paprika & baking powder.
- Beat the yogurt, honey & egg together, then incorporate it to the cornmeal mixture.
- Once there are no more clumps, squeeze the zucchini to remove as much water as possible then add it, the garlic and the red onion to the batter.
- Remove the skillet from the oven & pour in the batter.
- Return to the oven and bake for 30 minutes or until golden.