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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1 1/4 cups
1 1/2 cups
grated unpeeled zucchini
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.
Found it lacking in flavor and didn't feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as possible--maybe an oven issue). Sugar could have been doubled for our taste.
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.
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.
Very good. Excellant way to use up those big zucchini that get away from you!! Tasty and moist. Will be doing this again. I didn't have the self rising corn meal or flour so added some baking powder and a little extra salt. I used 2 eggs from my chickens but had a two yolk egg so it added a little more to richness of the corn bread. This is not your usual corn bread. Mine was very dense but flavorful. Not dry at all.
A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe
* Percent Daily Values are based on a 2,000 calorie diet.
Skillet Zucchini Cornbread
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 198
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