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

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

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.