Ingredients:

  • 1 cup yellow cornmeal
  • 1 cup all-purpose flour
  • 2 tbsp granulated sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 cup buttermilk
  • 2 large eggs
  • 1/2 cup unsalted butter, melted
  • 1 1/2 cups zucchini, shredded and lightly squeezed
  • 1/2 cup corn kernels
  • 1 cup sharp cheddar cheese, shredded
  • 2 tbsp fresh chives, finely chopped

Instructions:

  1. Grate the zucchini using the large holes of a box grater. Place the shreds in a clean kitchen towel and gently squeeze out the excess water.
  2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
  3. Create a well in the center of the dry ingredients and pour in the buttermilk, eggs, and melted butter. Stir until just combined.
  4. Fold in the squeezed zucchini, corn, cheese, and chives. Stir only until the streaks of flour disappear.
  5. Preheat the oven to 400°F (200°C). If using a cast iron skillet, place it in the oven for 5 minutes to preheat.
  6. Carefully remove the hot pan, add a tablespoon of butter to coat the bottom, and pour in the batter.
  7. Bake for 30-40 minutes until the top is golden brown and a toothpick comes out clean.