SIZZLING ZUCCHINI CORNBREADSource: Retro Fiesta: A Gringo's Guide To Mexican Party Planning by Geraldine Duncann Servings: 4-6 4 tablespoons olive oil, divided 1 cup flour 1 cup masa harina 1 cup yellow cornmeal 1/4 cup sugar 1 tablespoon chili powder 1 teaspoon Italian seasoning dry chile flakes, to taste salt and pepper to taste 3 eggs, lightly beaten 1 1/2 cups zucchini, grated cold water Preheat oven to 500 degrees F. Pour 3 Tablespoons olive oil into 8- or 9-inch cast-iron skillet and place in oven. Working quickly, combine all dry ingredients. Add eggs, remaining tablespoon oil, zucchini and enough cold water to form very stiff batter. Quickly remove skillet from oven and carefully pour in batter. (WARNING: Oil in skillet is very hot. Be careful not to spill it and be careful of splattering.) Return skillet to oven immediately so temperature does not drop too much. Bake 5 minutes, reduce heat to 350 degrees F. and bake 35 to 45 minutes or until toothpick inserted in the center comes out clean. Remove from oven and let sit 5 minutes before cutting into wedges. Serve hot.
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