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Skillet Zucchini Cornbread

Skillet Zucchini Cornbread

Name: Skillet Zucchini Cornbread
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 6 servings
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

Rating: 4.25 stars

12 Ratings
10 Reviews
7 Photos

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

By KATHYSH2000

Recipe Summary

prep:

15 mins

cook:

45 mins

total:

1 hr

Servings:

Yield:

6 servings

Nutrition Info

Ingredients

Original recipe yields 6 servings

The ingredient list now reflects the servings specified

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

Directions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.

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Step 2

Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
Step 3

In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
Step 4

Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
Step 5

Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.

Tips

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

Nutrition Facts

Per Serving:

334.3 calories; 8.8 g protein; 27 g carbohydrates; 66.2 mg cholesterol; 685.4 mg sodium. Full Nutrition

Reviews (10)

Most helpful positive review

PULLEYHEATHER

10/06/2009

This was pretty good although mine was not moist it was fairly dry. I used 2 cups of zucchini because that's what I had frozen. Don't keep self-rising anything on hand so I added 1 tsp baking powder and another 1/4 tsp of salt and it worked fine. Next time I would increase the sugar to about 1/4 cup because I prefer my cornbread a little on the sweet side. The cottage cheese gave it a very different flavor. Read More

Helpful

(9)

Most helpful critical review

Christopher Blalock

08/11/2011

Found it lacking in flavor and didn't feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as possible--maybe an oven issue). Sugar could have been doubled for our taste. Read More

Helpful

(2)

12 Ratings

5 star values: 7
4 star values: 2
3 star values: 2
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

PULLEYHEATHER

10/06/2009

Helpful

(9)

heath1005

08/25/2009

This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them. Read More

Helpful

(9)

Dee Stillwell

09/30/2012

We really liked this cornbread. It was a great side with our tortellini soup. I have never seen self rising cornmeal in California so used regular and added baking powder and soda. I added a bitmore sugar and green onions were all I had so used those instead. They worked and made the flavor yummy. I will make this again. Read More

Helpful

(5)

Heidi Sullivan

08/05/2013

Very good. Excellant way to use up those big zucchini that get away from you!! Tasty and moist. Will be doing this again. I didn't have the self rising corn meal or flour so added some baking powder and a little extra salt. I used 2 eggs from my chickens but had a two yolk egg so it added a little more to richness of the corn bread. This is not your usual corn bread. Mine was very dense but flavorful. Not dry at all. Read More

Helpful

(3)

Linda T

12/16/2012

A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe Read More

Helpful

(2)

Christopher Blalock

08/11/2011

Helpful

(2)

Katy from Maryland

07/01/2018

I would definitely make it again but I think next time I ll either add more zucchini or some shredded carrots. Read More

bgcurl

11/08/2015

I used a mixer instead of a blender and it turned out yummy Read More

Shafon Bratcher-Michel

11/27/2014

This recipe is so good! My mom informed me that she was not cooking for thanksgiving the day before:( so it was up to my sisters and I to cook dishes and bring over. I wanted to make corn bread just a little different so I found Zucchini cornbread on this site. This is my first time making cornbread from scratch and after purchasing the ingredients preparing and making this cornbread it tasting and looking amazing I will be making again:) Read More

More Reviews

Back to Skillet Zucchini Cornbread

All Reviews for Skillet Zucchini Cornbread

- of Reviews

Nutritional Information

Skillet Zucchini Cornbread

Servings Per Recipe: 6
Calories: 334.3

% Daily Value *

protein: 18 %

carbohydrates: 9 %

exchange other carbs:

dietary fiber: 10 %

sugars:

fat: 34 %

saturated fat: 22 %

cholesterol: 22 %

vitamin a iu: 6 %

niacin equivalents: 25 %

vitamin b6: 13 %

vitamin c: 3 %

folate: 21 %

calcium: 14 %

iron: 13 %

magnesium: 11 %

potassium: 6 %

sodium: 27 %

thiamin: 20 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Skillet Zucchini Cornbread

1 of 10

All Reviews

PULLEYHEATHER

10/06/2009

Helpful

(9)

heath1005

08/25/2009

This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them.

Helpful

(9)

Dee Stillwell

09/30/2012

Helpful

(5)

Heidi Sullivan

08/05/2013

Helpful

(3)

Linda T

12/16/2012

A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe

Helpful

(2)

Christopher Blalock