How to Make Skillet Zucchini Cornbread - A Step-by-Step Guide

Skillet Zucchini Cornbread is a delightful twist on traditional cornbread, adding a healthy dose of zucchini to create a moist and flavorful side dish. This recipe can be made with fresh or frozen zucchini, making it a versatile and convenient option for any time of year. The addition of corn adds a subtle sweetness and texture to the cornbread, making it the perfect complement to any hearty meal.

This recipe is incredibly easy to make, requiring just a few simple ingredients and a ca...

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Ingredients

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

Information

  • Prep Time: 15 mins
  • Cook Time: 45 mins
  • Total Time: 1 hr
  • Servings: 6
  • Yield: 6 servings

  • Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
  • Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
  • In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
  • Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
  • Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
  • Nutrition

    334 cal.

    • Total Fat: 22g
    • Saturated Fat: 4g
    • Cholesterol: 66mg
    • Sodium: 685mg
    • Total Carbohydrate: 27g
    • Dietary Fiber: 3g
    • Total Sugars: 4g
    • Protein: 9g
    • Vitamin C: 2mg
    • Calcium: 143mg
    • Iron: 2mg
    • Potassium: 200mg