1cuphalved cherry tomatoesor chopped small tomatoes
2Tbsphalved kalamata olives
Cornbread Biscuit Topping
3Tbspmelted unsalted butter
Preheat the oven to 400˚F. Butter an 8" X 10" baking pan.
Melt the butter in a large pan over medium heat, and add the onion and jalapeño pepper. Sauté until completely softened and lightly browned, about 3 minutes. Add the garlic and cook for another minute until fragrant.
Stir in the zucchini, yellow beans, corn, leek confit, wine, salt, oregano, and dill seed. Cover and simmer for 10 minutes. Remove from the heat and fold in the cheeses, tomatoes and kalamata olives.
Using a spatula, scrape the succotash filling into the prepped baking pan. Pour the Cornbread Topping (recipe below) over the top and bake for 20 minutes. Serve warm.
Whisk together the egg, milk, and melted butter in a small bowl. (Make sure the butter has cooled off a bit to prevent scrambling the eggs!)
Combine the flours, baking powder, and salt in a second, medium bowl. Stir the wet ingredients into the dry until completely mixed in.
If you don't have any mustard butter tucked in your freezer, use 2 1/2 tablespoons butter and 1/2 tablespoon mustard.