Another way to use that summer zucchini squash.
Original recipe makes 8 servings
Ingredients
1 cup coarsely chopped zucchini
1 cup milk
1/2 cup chopped onion
2 eggs
1/4 cup vegetable oil
1 1/4 cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese
-
PREP
15 mins
-
COOK
30 mins
-
READY IN
45 mins
Directions
- Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
- Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
- Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
Nutrition
Calories: 307 kcal
Carbohydrates: 36 g
Cholesterol: 70 mg
Fat: 13.9 g
Fiber: 1.6 g
Protein: 9.6 g
Sodium: 656 mg