Skillet Zucchini Cornbread |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 6 |
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Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden. Ingredients:
1 1/4 cups self-rising cornmeal |
1/4 cup self-rising flour |
1 tablespoon sugar |
1/4 teaspoon salt |
2 eggs, beaten |
1/2 cup vegetable oil |
3/4 cup cottage cheese |
1 onion, chopped |
1 1/2 cups grated unpeeled zucchini |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
2. Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
3. In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
4. Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
5. Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
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