Zucchini cornbread and tomato butter from Smitten Kitchen Keepers: New Classics for Your Forever Files (page 23) by Deb Perelman

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • bernalgirl on October 29, 2024

    I loved this tender, moist and flavorful savory cornbread, perfect with chili or a southwestern soup. It comes together easily in one bowl in classic SK style. I thought the tomato butter was tasty but unnecessary. Next time I might sub half the scallions with minced jalapeño.

  • rmardel on October 14, 2024

    I attempted adapting this recipe using my regular GF cornbread recipe, with mixed success. The flavor was good. The texture was a little too soft in the middle and did not keep well. The bread became more moist over time, perhaps due to residual moisture from the zucchini (?). The flavor was good enough that it may be worth tweaking. The tomato butter however was fabulous and is useful in so many ways. It is worth doubling or tripling the batch, which also makes it easer to make as the recipe as written is too small of a volume to make easily.

  • Melissa_427 on September 15, 2024

    The exact vibe I want from my garden this time of year. A lovely, veggie filled cornbread (zucchini, corn, and scallions) accompanied by a tomato butter featuring cherry tomatoes that have been slow roasted. Absolutely perfect! Looking forward to having a tomato sandwich later this week that features tomato butter!

  • SKidd on August 22, 2024

    I just made the cornbread to go with chili, and I really liked it. Followed the recipe except I did throw in some roasted poblanos I had leftover from another meal. It is a thick and moist style of cornbread rather than light and fluffy but it was delicious,

  • hilarycooks8 on July 29, 2024

    I agree that this was just ok. 1. I cooked it for the maximum length of time plus about 2-3 more minutes. (I’m 100% sure my oven is correct) Somehow it ended up dry-ish on the outside pieces, yet the inside pieces were mushy! Unfortunately I could only serve the outer pieces. Perhaps a larger pan/thinner cornbread would have been better - or muffins as someone else tried. 2. Trying to make the tomato butter was comically difficult. It immediately coats the inside wall of the food processor. I had to scrape after every single pulse. There has to be a better way. 3. I also felt the taste was bland, maybe it wasn’t salty enough, just missing something else for me. The tomato butter definitely helped it somewhat.

  • patioweather on June 09, 2023

    I only made the cornbread because I thought the tomato butter would require using the oven twice. Later I realized they can occur at the same time. I like this more than zucchini bread, so I think it's going to be my new way to use up excess squash. It's more moist than normal cornbread.

  • anya_sf on May 18, 2023

    I added about 4 oz shredded cheddar cheese and baked as muffins. Baking time was about the same, although the muffins didn't brown much. I made the tomato butter a day ahead; the tomatoes (which really did not want to blend smoothly into the butter) made the butter soft enough to spread straight from the fridge onto a warm muffin. We liked these better than expected - maybe because of the cheese? They were moist and fairly hearty.

  • Apollonia on March 14, 2023

    This was just ok for us. Fairly bland -- definitely increase the salt -- and the unwrung zucchini made it feel a bit wet even when cooked all the way through.

  • cdglamontagne on January 02, 2023

    Made this as a cornbread side for dinner and thought it was just ok. Kind of stodgy and heavy, but I guess that's why it's in the breakfast chapter.

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