SKILLET ZUCCHINI CORNBREAD

Skillet Zucchini Cornbread image

Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

Provided by KATHYSH2000

Categories Bread Quick Bread Recipes Zucchini Bread Recipes

Time 1h

Yield 6

Number Of Ingredients 9

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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

Steps:

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 Facts : Calories 334.3 calories, Carbohydrate 27 g, Cholesterol 66.2 mg, Fat 22 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 4.3 g, Sodium 685.4 mg, Sugar 3.9 g