Skillet Zucchini Cornbread

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

Original recipe makes 6 servings

Ingredients

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

  • 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.

Nutrition

Calories: 334 kcal
Carbohydrates: 27 g
Cholesterol: 75 mg
Fat: 22 g
Fiber: 2.5 g
Protein: 8.8 g
Sodium: 685 mg

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