Zucchini Cornbread
Description
A cheesy cornbread, made with fresh zucchini, bakes in a hot cast-iron skillet for an old-fashioned taste.
Ingredients
•
1 cup coarsely chopped zucchini
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1 cup milk
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1/2 cup chopped onion
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2 eggs
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1/4 cup vegetable oil
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1 1/4 cups cornmeal
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1 cup all-purpose flour
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2 tablespoons white sugar
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4 teaspoons baking powder
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1 teaspoon salt
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1 cup shredded Cheddar cheese
Directions
1
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.
2
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.
3
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.
4
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.