Skillet Zucchini Cornbread

Skillet Zucchini Cornbread

This quick, moist cornbread is a great way to use your garden zucchini this summer. Bake in a cast iron skillet or an 8x8-inch pan.

Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
334 Calories

Recipe Instructions

Step 1
Preheat the oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
Step 2
Combine cornmeal, flour, sugar, and salt in a large bowl. Set aside.
Step 3
Whisk together beaten eggs and oil in another large bowl until smooth. Stir in zucchini, onion, and cottage cheese until well combined.
Step 4
Make a well in flour mixture and slowly pour in egg mixture; mix until just combined. Pour batter into the prepared skillet.
Step 5
Bake in the preheated oven until the top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.

Ingredients

  • 2 eggs, beaten
  • 1 onion, chopped
  • 1 tablespoon sugar
  • 0.25 teaspoon salt
  • 0.5 cup vegetable oil
  • 1.25 cups self-rising cornmeal
  • 0.25 cup self-rising flour
  • 0.75 cup cottage cheese
  • 1.5 cups grated unpeeled zucchini

Categories

Similar Recipes You May Like

Zucchini Fritters

Zucchini Fritters

Sautéed Zucchini

Sautéed Zucchini

Zucchini Noodles

Zucchini Noodles

Mom's Zucchini Pancakes

Mom's Zucchini Pancakes

Grilled Zucchini and Squash

Grilled Zucchini and Squash

Zucchini Coconut Cake

Zucchini Coconut Cake

Skillet-Roasted Chicken with Pico de Gallo

Skillet-Roasted Chicken with Pico de Gallo

Whole Wheat Zucchini Bread

Whole Wheat Zucchini Bread