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
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
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
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
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
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
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
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
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
*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.
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.
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.
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.
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.
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
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.
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:)
