Poblano Zucchini Cornbread
Oh look, another thing to put eggs on.
Yesterday I was planning on having that toast meal for breakfast. It was thick slices of this cornbread topped with warm hummus, soft scrambled eggs, arugula, roasted tomatoes and feta. But then I decided to save it for lunch. And then lunchtime rolled around and I decided to save it for dinner. I served Andrew the nastiest dinner I’ve ever made in my life this week. Not this cornbread toast. The cornbread toast was spot on in terms of an edible dinner.
So I made this cauliflower soup. It had roasted garlic and coconut milk and I topped it with roasted, crunchy chickpeas and fresh cilantro. I was sure it was gonna be good. It was so bad. We both ate it. At the beginning of the meal we were like this isn’t too bad. Then by the last bites we were like dear goodness when will it end. I married someone who eats anything. I wouldn’t trade him for the world. Even if he might try to trade me for someone who doesn’t make cauliflower soup.
I’m currently dying over these Minted notebooks. I want to order them all so I can write down my thoughts and recipes and anything else slightly significant. I want this one…except I’d put a picture of a giant cookie on the cover. Or maybe this one. Or this one in any color. Or (last one) this one. I ordered my wedding save-the-date, wedding invitations, giant wedding menu and 2 picture calendars from Minted. I’m very nearly obsessed.
Obsessed. A strong word. But the perfect word to capture my relationship with cornbread. I love the stuff (as does this girl). And this recipe is like a cornbread pound cake type of thing with super thick slices. I used whole wheat pastry flour. I have no idea why or what exactly it did to the bread…but it worked. The first night we ate this we served it with that infamous cauliflower soup. Cornbread can save any meal…except that one. Such bad soup. The next night we topped these thick cornbread slices with eggs. I do say that is what these slices were made for.
- 1 cup cornmeal
- ¾ cup whole wheat pastry flour
- 2 tablespoons brown sugar
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2 eggs
- ¼ cup butter, melted
- ½ cup milk
- ½ cup plain greek yogurt
- 1 zucchini, grated & squeezed (~2/3 cup gently packed)
- 1 small pobalno pepper, diced (~1/2 cup)
- Preheat oven to 375F. Grate your zucchini and wrap in several paper towels. Squeeze out some of the moisture. In a large bowl, combine cornmeal, flour, brown sugar, baking soda and salt. Add in eggs, melted butter, milk and greek yogurt. Add in zucchini and chopped pablano pepper. Pour into a well-greased loaf pan and bake for 50-60 minutes, or until a tooth pick/knife comes out clean when inserted into the loaf. If the top starts turning too brown, tent with foil. Allow to cool fully before slicing.