Skillet Zucchini Cornbread

Method5 steps · about 55 min

1. 1

   Step 1: Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.

2. 2

   Step 2: Mix together the cornmeal, flour, sugar (1 tablespoon), and salt (¼ teaspoon) in a bowl. Set aside.

   Uses 1 ¼ cups self-rising cornmeal · ¼ cup self-rising flour · 1 tablespoon sugar · ¼ teaspoon salt

3. 3

   Step 3: In a separate bowl, whisk together the eggs (2) and oil (½ cup). Stir in the cottage cheese (¾ cup), onion (1), and zucchini.

   Uses 2 eggs, beaten · ½ cup vegetable oil · ¾ cup cottage cheese · 1 onion, chopped · 1 ½ cups grated unpeeled zucchini

4. 4

   Step 4: Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.

   Uses dry cornmeal mixture · wet zucchini mixture

5. 5

   Step 5: Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.

   Bake · 45 minUses cornbread batter in skillet