Skillet Zucchini Cornbread recipe
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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
Nutrition Info
- 334.3 caloriescarbohydrate: 27 gcholesterol: 66.2 mgfat: 22 gfiber: 2.5 gprotein: 8.8 gsaturatedFat: 4.3 gservingSize: -sodium: 685.4 mgsugar: 3.9 gtransFat: : -unsaturatedFat: : -
Directions Skillet Zucchini Cornbread
Directions
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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.