Skillet Zucchini Cornbread The Best Recipes

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Skillet Zucchini Cornbread

"Fresh zucchini baked into a incredible tasting cornbread. It is going excellent with other fresh vegetables from your lawn."

Ingredients :

1 1/4 cups self-growing cornmeal
1/4 cup self-growing flour
1 tablespoon sugar
1/four teaspoon salt
2 eggs, overwhelmed
half of cup vegetable oil
three/four cup cottage cheese
1 onion, chopped
1 1/2 cups grated unpeeled zucchini

Instructions :

Prep : 15M	Cook : 6M	Ready in : 1H

Preheat oven to 375 levels F (190 tiers C). Grease a cast iron skillet.
Mix collectively the cornmeal, flour, sugar, and salt in a bowl. Set aside.
In a separate bowl, whisk collectively the eggs and oil. Stir within the cottage cheese, onion, and zucchini.
Make a nicely inside the dry components and slowly pour inside the moist substances. Mix until simply combined. Pour into the skillet.
Bake till gently browned and a toothpick inserted inside the center comes out smooth, 35 to 45 minutes.

Notes :

If you don't have a solid iron skillet, use an 8x8 inch baking pan.

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