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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."

Rating: This weblink has been rated 3 times with an average star rating of 4.0 Read Reviews (2)

Rate/Review | 384 people have saved this

Prep Time:
15 Min
Cook Time:
45 Min
Ready In:
1 Hr

Servings  (Help)

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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

  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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 334 | Total Fat: 22g | Cholesterol: 75mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 6, 2009 by PULLEYHEATHER Supporting Member (Click to learn more about Supporting Membership)
This was pretty good, although mine was not moist it was fairly dry. I used 2 cups of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Aug. 25, 2009 by heath1005 
This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from... MORE

 
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