Skillet Zucchini Cornbread

Skillet Zucchini Cornbread

7
KATHYSH2000 0

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

Ingredients

1 h {{adjustedServings}} servings 334 cals
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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 334 kcal
  • 17%
  • Fat:
  • 22 g
  • 34%
  • Carbs:
  • 27g
  • 9%
  • Protein:
  • 8.8 g
  • 18%
  • Cholesterol:
  • 66 mg
  • 22%
  • Sodium:
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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Directions

  • Prep

  • Cook

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  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.

Footnotes

  • If you don't have a cast iron skillet, use an 8x8 inch baking pan.
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Reviews

7
  1. 8 Ratings

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This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them.

This was pretty good, although mine was not moist it was fairly dry. I used 2 cups of zucchini because that's what I had frozen. Don't keep self-rising anything on hand, so I added 1 tsp bakin...

We really liked this cornbread. It was a great side with our tortellini soup. I have never seen self rising cornmeal in California, so used regular and added baking powder and soda. I added a bi...