SKILLET ZUCCHINI CORNBREAD
Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.
Provided by KATHYSH2000
Categories Bread Quick Bread Recipes Zucchini Bread Recipes
Time 1h
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
- Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
- In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
- Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
- Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
Nutrition Facts : Calories 334.3 calories, Carbohydrate 27 g, Cholesterol 66.2 mg, Fat 22 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 4.3 g, Sodium 685.4 mg, Sugar 3.9 g
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Robyn Norgard
[email protected]This cornbread was a little too dry for my taste. I think I should have added more milk or butter.
Steven Young
[email protected]I'm not a big fan of zucchini, but I really enjoyed this cornbread. The zucchini added a nice sweetness and moisture.
Shafique Larik
[email protected]This is my new favorite cornbread recipe! It's so easy to make and always turns out perfect.
Ishaku Yahaya
[email protected]I made this cornbread for a potluck and it was a huge hit! Everyone loved the unique flavor and texture.
Ruru Kadiri
[email protected]This cornbread is a great way to use up leftover zucchini. It's also a healthy and delicious snack.
Linzay Halgryn
[email protected]I love the combination of zucchini and cornbread. It's a unique and flavorful twist on a classic dish.
Adriana Serna
[email protected]This skillet zucchini cornbread is the perfect side dish for any summer meal. It's easy to make and always a crowd-pleaser.
Dimuthu Prasad
[email protected]I followed the recipe exactly and the cornbread turned out perfectly. It was golden brown and cooked through evenly. I served it with honey butter and it was delicious!
Steven Hull
[email protected]This cornbread was a hit with my family! They loved the unique flavor and texture that the zucchini added. I will definitely be making this again.
Mutesi
[email protected]I was skeptical about how zucchini and cornbread would taste together, but I was pleasantly surprised! The zucchini added a moistness and sweetness to the cornbread, while the corn added a nice texture. I also loved the crispy crust.
Clifford Owusu
[email protected]This skillet zucchini cornbread was a delightful surprise! It was incredibly easy to make and had a moist, tender crumb with a slightly crispy crust. The combination of zucchini and corn added a subtle sweetness and texture that complemented the corn