Zucchini Cornbread with Tomato Butter

1. Prepare Tomato Butter

Preheat your oven to 350°F (175°C). Place the halved cherry tomatoes in a small baking dish. Sprinkle them with ½ teaspoon of kosher salt and a generous amount of freshly ground black pepper. Roast the tomatoes in the oven for 40 to 45 minutes until they are soft and slightly caramelized. Once roasted, let the tomatoes cool slightly before blending them with the cold unsalted butter until smooth and uniform in texture.

2. Make Cornbread Batter

In a large bowl, whisk together the melted butter, oil, and eggs until well combined. Add in the buttermilk, grated zucchini, corn kernels, and minced scallions, mixing until the vegetables are evenly distributed. In a separate bowl, combine the baking soda, baking powder, cornmeal, flour, and 2 teaspoons of salt, then fold these dry ingredients into the wet mixture. Ensure the batter is well-combined with no dry spots visible.

3. Bake Cornbread

Pour the batter into a prepped 8-inch square baking pan. Bake the cornbread at 350°F (175°C) for 28 to 33 minutes. You'll know it's done when a toothpick inserted into the center comes out clean. Allow the cornbread to cool slightly before cutting it into squares.

4. Serve with Tomato Butter

Serve the warm zucchini cornbread with a generous dollop of the tomato butter. The combination of the moist, savory cornbread with the rich, tangy butter is sure to delight your taste buds.