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Skillet Zucchini Cornbread

Rated as 4.2 out of 5 Stars

"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 cals
Original recipe yields 6 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
  2. Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
  3. In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
  4. Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
  5. 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 9
  1. 10 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

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

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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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...

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 bi...

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 ...

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...

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...

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

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...