Zucchini Cornbread

A cheesy cornbread, made with fresh zucchini, bakes in a hot cast-iron skillet for an old-fashioned taste.

• Preparation Time: 15 mins
• Cooking Time: 30 mins
• Total Time: 45 mins
• Calories: 307 Calories

Ingredients

• 2 eggs
• 1 cup all-purpose flour
• 1 cup milk
• 2 tablespoons white sugar
• 1 teaspoon salt
• 4 teaspoons baking powder
• 1 cup shredded Cheddar cheese
• 1 cup coarsely chopped zucchini
• 0.5 cup chopped onion
• 0.25 cup vegetable oil
• 1.25 cups cornmeal

Recipe Instructions

Step 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.

Step 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.

Step 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.

Step 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.