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My review
Skillet Zucchini Cornbread
KATHYSH2000
"Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden."
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Ingredients
1 h servings 334 calsOriginal recipe yields 6 servings
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- US
- Metric
Directions
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Prep
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Cook
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Ready In
- 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.
Footnotes
- If you don't have a cast iron skillet, use an 8x8 inch baking pan.
Nutrition Facts
Per Serving: 334 calories; 22 g fat; 27 g carbohydrates; 8.8 g protein; 66 mg cholesterol; 685 mg sodium. Full nutrition
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Reviews
Read all reviews 910 Ratings
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Most helpful positive review
10/4/2009
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 bakin...
Most helpful critical review
8/11/2011
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...
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10/4/2009
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 bakin...
8/25/2009
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.
9/30/2012
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 bi...
8/4/2013
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 ...
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
8/11/2011
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...
6/3/2016
This was just okay. I didn't have any self-rising flour/ cornmeal, so I added 1 teaspoon of baking powder as suggested by another reviewer. I also added 1 Tablespoon more sugar and less onion, m...
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...