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Skillet Zucchini Cornbread
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Prep Time:
15 minutes
Cook Time:
45 minutes
Total Time:
60 minutes
Moist zucchini cornbread, perfect for utilizing fresh garden produce.
Ingredients:
  • 1.25 cups self-rising cornmeal
  • 0.25 cup self-rising flour
  • 1 tablespoon sugar
  • 0.25 teaspoon salt
  • 2 eggs, beaten
  • 0.5 cup vegetable oil
  • 0.75 cup cottage cheese
  • 1 onion, chopped
  • 1.5 cups grated unpeeled zucchini
Instructions:
  • Preheat your oven to a toasty 375 degrees F (190 degrees C) while you give your cast iron skillet a light coating of grease.
  • Combine the cornmeal, flour, sugar, and salt in a bowl and leave it aside.
  • Whisk eggs and oil in a separate bowl, then combine with cottage cheese, onion, and zucchini.
  • Create a crater in the dry ingredients and gently incorporate the wet ingredients. Stir just until blended. Transfer the mixture to the skillet.
  • Bake until golden brown and a toothpick inserted in the center comes out clean, for 35 to 45 minutes.

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