Ingredients

• 1/2 cup (1 stick) unsalted butter, plus more for the pan
• 2 large eggs, lightly beaten
• 1/2 cup buttermilk
• 1 large zucchini, about 10 ounces
• 1 heaping teaspoon finely chopped fresh marjoram*
• 1 1/2 cups all-purpose flour
• 3 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 3/4 cup cornmeal (preferably stone-ground)
• 1/2 cup of coarsely shredded extra-sharp cheddar cheese**