Skillet Zucchini Cornbread
Description
This quick, moist skillet zucchini cornbread recipe is a great way to use garden zucchini this summer. Bake in a cast-iron skillet or an 8x8-inch pan.
Ingredients
•
1 1/4 cups self-rising cornmeal
•
1/4 cup self-rising flour
•
1 tablespoon sugar
•
1/4 teaspoon salt
•
1/2 cup vegetable oil
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2 eggs, beaten
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1 1/2 cups grated unpeeled zucchini
•
1 onion, chopped
•
3/4 cup cottage cheese
Directions
1
Preheat the oven to 375 degrees F (190 degrees C). Grease a cast-iron skillet.
2
Combine cornmeal, flour, sugar, and salt in a large bowl; set aside.
3
Whisk oil and eggs together in separate large bowl until smooth; stir in zucchini, onion, and cottage cheese until well combined.
4
Make a well in flour mixture; slowly pour in egg mixture and mix until just combined. Pour batter into the prepared skillet.
5
Bake in the preheated oven until top is lightly browned and a toothpick inserted into the center comes out clean, 35 to 45 minutes.