Skillet Zucchini Cornbread

This quick, moist cornbread is a great way to use your garden zucchini this summer.

• Preparation Time: 15 mins
• Cooking Time: 45 mins
• Total Time: 60 mins
• Calories: 334 Calories

Ingredients

• 2 eggs, beaten
• 1 onion, chopped
• 1 tablespoon sugar
• 0.25 teaspoon salt
• 0.5 cup vegetable oil
• 1.25 cups self-rising cornmeal
• 0.25 cup self-rising flour
• 0.75 cup cottage cheese
• 1.5 cups grated unpeeled zucchini

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.

Step 2

Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.

Step 3

In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.

Step 4

Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.

Step 5

Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.