Skillet Zucchini Cornbread recipe

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Ingredients

1 ¼ cups self-rising cornmeal
¼ cup self-rising flour
1 tablespoon sugar
¼ teaspoon salt
2 eggs, beaten
½ cup vegetable oil
¾ cup cottage cheese
1 onion, chopped
1 ½ cups grated unpeeled zucchini

Nutrition Info

334.3 calories
carbohydrate: 27 g
cholesterol: 66.2 mg
fat: 22 g
fiber: 2.5 g
protein: 8.8 g
saturatedFat: 4.3 g
servingSize: -
sodium: 685.4 mg
sugar: 3.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.

  2. Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.

  3. In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.

  4. Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.

  5. Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Recipe Yield

6 servings

Recipe Note

Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

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