This is a great way to make use of a bumper zucchini crop. For those who shy away from spicy foods, try our plain Zucchini Cornbread or Best Ever Cornbread. The Chipotle Honey Butter recipe that follows is perfect with biscuits and cornbread.
Makes one loaf
- 1 cup all-purpose flour
- 1 cup yellow cornmeal
- 1½ tsp salt
- 1½ tsp sugar
- 1½ tsp baking powder
- ½ tsp baking soda
- 1 Tbsp hot sauce of your choice
- slightly less than 1 cup milk
- 1 large egg
- ¼ cup (½ stick) butter, melted
- 1 lb (454gr) zucchini, unpeeled and grated
- ½ - 1 tsp red pepper flakes or chipotle flakes, to taste
- ½ cup grated old sharp cheddar
Preheat oven to 375°F/190°C. Grease a 5 x 9 inch loaf pan very well.
Sift together flour, cornmeal, salt, sugar, baking powder and soda.
Pour 1 Tbsp hot sauce into a 1 cup measure. Add enough milk to make an even cup. Whisk together with eggs and stir in melted butter. Stir into dry ingredients. Stir in grated zucchini and red pepper flakes, if using. Combine well. Add grated cheddar and stir in until evenly distributed.
Pour into loaf pan. Bake 1 hour until a toothpick comes out clean.
Allow to cool slightly. Use a spatula to loosen the loaf from the edges of the pan. Turn out onto a rack to cool completely. When cool, slice and serve with butter or Chipotle Honey-Butter.
I’ve tried many ways to make a spicy cornbread, but the grainy texture seems to engulf spicy ingredients. As well, many of us live in households with varying tastes - some like it spicy, some like it mild. This quick and easy butter fills the bill for us chileheads and is tasty on warm cornbread!
- ¼ cup honey
- 2 Tbsp butter, melted
- ½ tsp Chipotle powder
Whip the ingredients together and allow to cool to room temperature. You can make it ahead and keep covered in the fridge for a week, but allow to come to room temperature before serving for optimum spreadability.
by Anna Russell
For another take on cornbread, try Buttermilk Mexican Corn Bread