Directions:
- Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
- Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
- 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 - 40 minutes.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.74 Kcal (1180 kJ) | ||
| Calories from fat | 112.12 Kcal | ||
| % Daily Value* | |||
| Total Fat | 12.46g | 19% | |
|---|---|---|---|
| Cholesterol | 71.62mg | 24% | |
| Sodium | 419.47mg | 17% | |
| Potassium | 635.29mg | 14% | |
| Total Carbs | 33.46g | 11% | |
| Sugars | 2.26g | 9% | |
| Dietary Fiber | 2.43g | 10% | |
| Protein | 10.36g | 21% | |
| Vitamin C | 16mg | 27% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 3mg | 16% | |
| Calcium | 277.8mg | 28% | |
| Amount Per 100 g | |||
| Calories | 179.38 Kcal (751 kJ) | ||
| Calories from fat | 71.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 7.93g | 19% | |
|---|---|---|---|
| Cholesterol | 45.59mg | 24% | |
| Sodium | 267.06mg | 17% | |
| Potassium | 404.47mg | 14% | |
| Total Carbs | 21.31g | 11% | |
| Sugars | 1.44g | 9% | |
| Dietary Fiber | 1.55g | 10% | |
| Protein | 6.59g | 21% | |
| Vitamin C | 10.2mg | 27% | |
| Iron | 1.9mg | 16% | |
| Calcium | 176.9mg | 28% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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