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Skillet Zucchini Cornbread Recipe

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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  • Directions
  • Ingredients
  • Nutrition
Directions
  • Prep15 m
  • Cook45 m
  • Ready In1 h
  • 1Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
  • 2Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
  • 3In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
  • 4Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
  • 5Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Ingredients
  • 6 servings
  • 334 cals
  • 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
Nutrition

Amount per serving ( 5 total)

  • Calories:
    334
    17%
  • Fat:
    22
    34%
  • Carbs:
    27
    9%
  • Protein:
    8.8
    18%
  • Cholesterol:
    66
    22%

Based on a 2,000 calorie diet

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