Skillet Zucchini Cornbread

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

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

Ingredients

• ¼ teaspoon salt
• ½ cup vegetable oil
• 2 eggs, beaten
• 1 onion, chopped
• ¼ cup self-rising flour
• 1 tablespoon sugar
• ¾ cup cottage cheese
• 1 ¼ cups self-rising cornmeal
• 1 ½ 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.