Zucchini And Chive Spoonbread

1. 1

   Preheat the oven to 425 degrees, and put a skillet on low heat over the stove. (You could put the skillet in the oven to preheat it, but I thought this would minimize the chance of me burning myself.)

2. 2

   In a stand mixer, mix the cornmeal, eggs, and heavy cream until smooth.

3. 3

   Next, add the grated zucchini, chives, parmesan, and kosher salt.

4. 4

   Pour the batter into the pre-heated skillet, smoothing out the top with a rubber spatula.

5. 5

   Bake for 25 minutes and serve straight from the oven to ensure the texture is nice and moist.

* Per serving · 4 servings · Values may vary.

No additional tips available.