Skillet Zucchini Cornbread Recipe - Allrecipes.com
Skillet Zucchini Cornbread Recipe
  • READY IN 1 hr

Skillet Zucchini Cornbread

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    15 mins
  • COOK

    45 mins
  • READY IN

    1 hr

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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Footnotes

  • If you don't have a cast iron skillet, use an 8x8 inch baking pan.
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Reviews More Reviews

Most Helpful Positive Review
Aug 25, 2009

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.

 
Most Helpful Critical Review
Aug 11, 2011

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.

 

7 Ratings

Oct 06, 2009

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.

 
Sep 30, 2012

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.

 
Aug 04, 2013

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.

 
Dec 16, 2012

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

 

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Nutrition

  • Calories
  • 334 kcal
  • 17%
  • Carbohydrates
  • 27 g
  • 9%
  • Cholesterol
  • 75 mg
  • 25%
  • Fat
  • 22 g
  • 34%
  • Fiber
  • 2.5 g
  • 10%
  • Protein
  • 8.8 g
  • 18%
  • Sodium
  • 685 mg
  • 27%

* Percent Daily Values are based on a 2,000 calorie diet.

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