Skillet Zucchini Cornbread

Skillet Zucchini Cornbread

6 Reviews 1 Pic
  • Prep

    15 m
  • Cook

    45 m
  • Ready In

    1 h
KATHYSH2000
Recipe by  KATHYSH2000

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

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Ingredients

Adjust Servings

Original recipe yields 6 servings

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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.

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Reviews (6)

Rate This Recipe
heath1005
9

heath1005

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.

PULLEYHEATHER
8

PULLEYHEATHER

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 baking powder and another 1/4 tsp of salt and it worked fine. Next time I would increase the sugar to about 1/4 cup because I prefer my cornbread a little on the sweet side. The cottage cheese gave it a very different flavor.

Lillydee
3

Lillydee

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 bitmore sugar and green onions were all I had, so used those instead. They worked and made the flavor yummy. I will make this again.

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Nutrition

Amount Per Serving (6 total)

  • Calories
  • 334 cal
  • 17%
  • Fat
  • 22 g
  • 34%
  • Carbs
  • 27 g
  • 9%
  • Protein
  • 8.8 g
  • 18%
  • Cholesterol
  • 75 mg
  • 25%
  • Sodium
  • 685 mg
  • 27%

Based on a 2,000 calorie diet

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