Zucchini Cornbread with Tomato Compound Butter

This cornbread recipe is adapted from Victuals by Ronni Lundy.

This is a Sunday afternoon cornbread recipe. I say that because it's a good idea to make bacon at some point ahead of time so you have plenty of bacon grease. It's also beneficial to shred and drain your zucchini a day before. So, on Saturday, make some bacon and eggs to fortify you for shredding a couple zucchinis and by Sunday you'll have everything you need.

• 4 cups stone ground cornmeal (density to taste, I do 3 cups stone ground and 1 cup fine ground)

• 2 tsp salt

• 1 tsp baking soda

• 1 tsp baking powder

• 2 eggs

• 1 1/2 cup buttermilk

• 1 1/2 cup regular milk (any combo of milks works for 3 total cups)

• 2 cups shredded zucchini (drained and squeezed)

• 1 stick of butter, or 1/2 cup bacon grease

Instructions

1. Preheat oven to 450°F.

2. Whisk dry ingredients in a bowl.

3. Add eggs and milk and stir to combine.

4. Make sure your zucchini is squeezed out and dry of as much liquid as possible, mix into the batter.

5. Place your 9x13 pan in the hot oven with all of the butter or bacon grease. Allow the fat to begin to brown, but do not burn or smoke it.

6. Pull the pan out and very carefully coat the corners and edges with the fat, then pour the rest into your batter and stir to combine.

7. Pour the batter into the hot pain and return to the oven.

8. Bake for 15 minutes, check and rotate.

9. Bake another 5-10 minutes until evenly browned.

Summer-max Tomato Butter

• Tomatoes

• Butter

• Garlic

• herbs

Instructions

1. Place cherry tomatoes whole or larger tomatoes chopped into large pieces into a oven save skillet or sheet pan. Add crushed garlic cloves and desired aromatics (thyme, sage, rosemary, pepper etc.)

2. Roast at 450 for 15-20 minutes until tomatoes are popped and blistered

3. Remove aromatics if they are stem-on, scrape the tomatoes and garlic and juices into a bowl to cool

4. Once room temp, add to food processor with 1-2 sticks of butter. Add butter in chunks slowly and just add enough butter to desired taste and consistency.

5. You can also do this on a cutting board with a knife and fork mashing for a chunkier, rustic butter.

6. Put into molds or ramekins and place in fridge and chill. Or use saran wrap to roll into logs.

7. Serve topped with Maldon flake salt.