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.
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
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.
* 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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