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Skillet Zucchini Cornbread

By: KATHYSH2000

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

Rate/Review | Read Reviews (3)

Prep Time:
15 Min

Cook Time:
45 Min

Ready In:
1 Hr

Servings (Help)

US Metric Calculate

Original Recipe Yield 6 servings

Ingredients

1 1/4 cups self-rising cornmeal
1/4 cup self-rising flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
3/4 cup cottage cheese
1 onion, chopped
1 1/2 cups grated unpeeled zucchini

Directions

Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.