This is another recipe I decided to make because I had extra buttermilk on hand. I also had a small zucchini that had seen better days and I wanted to do something with it, so I decided to make the Zucchini Cornbread from Smitten Kitchen Keepers. I opted out of making the accompanying tomato butter, mostly because the only tomatoes I have on hand (except for heirlooms that are absolutely not going into a baking project) are sungolds, and I didn’t think the flavor of those would go well with this.

This came together pretty quickly. The small zucchini I had was a little bit more than I needed, but not by much. Interestingly you don’t have to wring it out, so it was nice to be able to skip that step. I had thought I’d use some fresh corn, but then when I realized you only needed a half cup I went for frozen.

Deb says to bake these for 28-33 minutes. I went for 30 and then put them back in for 5 as I really wanted to make sure this wasn’t underbaked, and with the zucchini I knew it would be hard to tell.

This turned out pretty well, though it’s not really in line with my cornbread preferences. It’s a little saltier than I expected, and the texture is lighter. (I like a dense, sandy cornbread that gets its salt from the amount of butter you slather on it.) For that reason I don’t think this is really a snacking cornbread, but I think it would be good with a pot of chili in the late summer.