Zucchini Cornbread
from https://www.foodnetwork.com/

This tender and fluffy cornbread is laced with freshly shredded zucchini, which adds the perfect amount of moisture. There’s also a touch of oniony chives and fresh corn kernels for textural appeal. Serve slices with the homemade honey butter, and you’ll have the perfect summer side dish.

1 stick (8 tablespoons) unsalted butter, melted, plus more for the skillet
1 cup all-purpose flour (see Cook's Note)
1 cup stone-ground cornmeal
1/3 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
Kosher salt and freshly ground black pepper
1 cup buttermilk
3 large eggs
12 ounces zucchini (from 1 large or 3 small), grated on the large holes of a box grater
1/2 cup corn kernels (from 1 ear)
2 tablespoons finely chopped chives

Honey Butter:
4 tablespoons (1/2 stick) unsalted butter, at room temperature
2 tablespoons honey
Flaky sea salt, for serving

For the zucchini cornbread: Preheat the oven to 350 degrees F. Butter a 9-inch cast-iron skillet.

Whisk together the flour, cornmeal, sugar, baking powder, baking soda, 1 1/4 teaspoons kosher salt and several grinds of pepper in a large bowl. Whisk together the melted butter, buttermilk and eggs in a small bowl until smooth. Pour the butter mixture into the cornmeal mixture and stir until thoroughly combined.

Put the zucchini in a clean kitchen towel and squeeze out any excess moisture; discard the liquid. Fold the zucchini, corn and chives into the batter, then pour into the prepared skillet and bake until a cake tester comes out clean and the top is a deep golden brown, about 40 minutes. Let cool for 15 minutes before serving.

For the honey butter: While the cornbread is cooling, mix together the butter and honey in a small bowl until smooth. Smear onto slices of cornbread and sprinkle with a pinch of flaky salt.

Cook’s Note
When measuring flour, we spoon it into a dry measuring cup and level off the excess. (Scooping directly from the bag compacts the flour, resulting in dry baked goods.)