Cornbread topping with Zucchini

….I am very excited to make my new recipe!!! It’s so delicious and a new style of dish as an appetizer. My two daughters and I went to Napa Valley a few weeks ago. The chill of the passing winter and the sunshine of the coming spring were together. Everywhere we passed, our memories were here and there on the way to Napa. Preparations for the upcoming second daughter’s marriage ceremony are also in the final stage. Thank you for everything. ANNE reserved a restaurant for our lunch which was FOLKTABLE in Sonoma. There is a lot of great restaurants in Napa and Sonoma area. This is the first time I ate at FOLKTABLE restaurant, which was a fusion restaurant. We ordered a few dishes(pea soup, corn bread, stir fried grain with veggies, and crab sandwich) and it was a really good lunch. Today, I made an appetizer that we ate there. It was a small corn bread and some spread, topping with zucchini. Also they used a tiny of tangerine lace on top. It looks very beautiful and the tangerine lace tastes very mildly citrusy. I used some white bean spread and tomato jam it with zucchini topping as well. It tasted great. Does it look delicious??

Servings: 4

Time: 1 hour 30 minutes

Ingredients:

1. 4 cornbreads(2.5" x 3.5")
2. 2 zucchini, small diced
3. tomato jam to taste
4. white bean spreads to taste
5. seed crackers for garnish(this is optional)
6. fresh thyme for garnish(this is optional)

For white bean spreads:

1. 1 1/2 cups cooked Cannellini beans, drained and rinsed with hot water
2. 2 tbsp extra- virgin olive oil
3. 2–3 tbsp fresh lemon juice
4. 1/2 tsp lemon zest
5. 1 small garlic clove
6. freshly ground black pepper
7. 2 tbsp water, if needed
8. 1/2 tsp sea salt

For cornbread:

1. 3/4 cup yellow cornmeal, medium grind
2. 1 1/2 cups flour(all purpose)
3. 1 tbsp baking powder
4. 1/2 cup sugar(white)
5. 1/4 tsp salt
6. 1 cup canned creamed corn
7. 1/2 cup melted butter, unsalted + 1 tbsp butter for greasing baking tray
8. 2 eggs, lightly whisked
9. 3/4 cup(185 ml) 2% reduced fat milk

Cooking Instructions:

1. Put the Cannellini beans, extra- virgin olive oil, fresh lemon juice, lemon zest, garlic, sea salt, black pepper, and water into a bowl.

2. Blend them with a hand blender well and keep it in a refrigerator.

3. Put the cornmeal, flour, baking powder, white sugar, and salt into a bowl to whisk them evenly with a whisk. Set aside.

4. Put the canned creamed corn, melted butter, eggs, and milk into another bowl to mix well.

5. Pour wet mixture into dry mixture to mix well.

6. Preheat the oven to 375 F. Place 1 tbsp butter onto the baking tray with a brush. Put the cornbread mixture into the baking tray(80% amount of baking tray each).

7. Cook in a preheated oven about 25 minutes.

8. Bake for 25 minutes or until the top is light golden brown and a skewer inserted into the middle comes out clean.

9. Turn off the oven heat and remove the baking tray onto a counter.

10. Rest 15 minutes in baking tray before taking out.

11. Preheat the oven to 450 F. Place the zucchini(sprinkle some olive oil, sea salt, and black pepper: this is optional) onto a baking tray and cook in a preheated oven about 7–8 minutes.

12. After 7 minutes, turn off the oven heat and remove the baking tray onto a counter to cool down.

13. Slice the cornbread into small sizes.

14. Put the white bean spread on top of the cornbread.

15. Add the tomato jam on top of the white bean spread.

16. Add the baked zucchini on top of the tomato jam.

17. Add some seed crackers and fresh thyme on top of the cornbread.

18. Serve it as an appetizer.

You can also view this recipe on instagram.

https://www.instagram.com/jipbapmama/