Rating: 4.5 stars 4.5
51 Ratings
  • 5 star values: 35
  • 4 star values: 10
  • 3 star values: 4
  • 2 star values: 1
  • 1 star values: 1

Another way to use that summer zucchini squash.

Recipe Summary

prep:
15 mins
cook:
30 mins
total:
45 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.

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  • Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.

  • Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.

  • Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.

Nutrition Facts

307 calories; protein 9.6g; carbohydrates 36g; fat 13.9g; cholesterol 63.8mg; sodium 656mg. Full Nutrition
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