Browned-Butter Zucchini Cornbread The Devil's Food Advocate


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**