Corn bread with zucchini

Corn bread is a variety of traditional bread from the United States that is very easy to prepare. Since lately many people ask me for all kinds of bread recipes, whether to make them with the bread maker, with the Emile Henry bread oven or different recipes that are easy, I thought you might be interested in this recipe.

To make corn bread we only need desire, since it is only a matter of mixing the ingredients and putting the dough in the oven. You will see that it is not necessary to let the dough rest, so it is very quick to prepare.

There are countless recipes and variations of corn bread, both sweet and savoury. This time we add zucchini that gives color and texture to the bread and a little garlic and Parmesan to make it even more delicious. It can be cooked in mini Le Creuset cocottes for an original presentation or in any container for the oven, such as a ceramic tray or even a cocotte or an iron skillet .

Ingredients

for 4 people (4 mini cocottes)

• 115g butter
• 1 minced garlic clove
• 125ml of buttermilk (more information here )
• 2 eggs
• 225gr of yellow cornmeal (not to be confused with cornstarch, which is corn starch, we can use cornmeal for polenta, for example, from the PAN brand)
• 1 teaspoon bicarbonate of soda
• 1 teaspoon royal yeast
• ¼ teaspoon salt
• ½ teaspoon black pepper
• Half zucchini cut into small dice
• 4 tablespoons grated Parmesan cheese

Preparation

1. Melt the butter and add the minced garlic. Generously spread this mixture on the inside of the mini-cocottes so that they have a nice golden crust.
2. We beat the buttermilk and the eggs and add the butter that has remained after spreading the mini-cocottes.
3. Mix the cornmeal, baking soda, yeast, salt and pepper in a bowl . Add the milk mixture with the eggs and mix well. Add two thirds of the zucchini that we have cut into small cubes and distribute the dough among the four mini cocottes.
4. Sprinkle a tablespoon of Parmesan cheese on each of the cocottes and decorate them with the remaining zucchini cubes.
5. We put the mini cocottes (without the lid) in the preheated oven at 170ºC for 20 minutes until the bread is golden and firm to the touch. We must not let the bread cook too much or it will be very dry. We can pierce the bread with a toothpick and if it comes out dry, the bread is done.