For a richer flavor, try using melted butter instead of vegetable oil. Add a pinch of red pepper flakes for a subtle kick. Fresh herbs like thyme or chives can elevate the flavor profile. Ensure your oven is properly preheated for even baking. If the top starts to brown too quickly, tent it with foil during the last 15 minutes of baking.
Skillet Zucchini Cornbread
-
PREP TIME15 mins
-
COOK TIME35 mins
-
TOTAL TIME50 mins
-
SERVING6 People
-
VIEWS45
Experience the delightful harmony of sweet corn and fresh zucchini in this rustic skillet cornbread. Baked to golden perfection, it's a savory treat that celebrates the garden's bounty. Serve warm as a comforting side or a satisfying snack.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate27 g
-
Cholesterol66 mg
-
Fiber3 g
-
Protein9 g
-
Saturated Fat4 g
-
Sodium685 mg
-
Sugar4 g
-
Fat22 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepPreheat oven to 375°F (190°C). Grease a 9-inch cast iron skillet. (5 minutes)
02
StepIn a large bowl, whisk together cornmeal, flour, sugar, and salt. (3 minutes)
03
StepIn a separate large bowl, whisk together beaten eggs and oil until well combined. Stir in grated zucchini, chopped onion, and cottage cheese. (5 minutes)
04
StepCreate a well in the center of the dry ingredients and gradually pour in the egg mixture, mixing until just combined. Be careful not to overmix. (5 minutes)
05
StepPour the batter into the prepared cast iron skillet, spreading evenly. (2 minutes)
06
StepBake in the preheated oven for 35 to 45 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. (40 minutes)
07
StepLet the cornbread cool slightly in the skillet before slicing and serving. (10 minutes)
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
Mattie Ebert
Jun 27, 2025Be careful not to overmix the batter, as this can result in a tough cornbread. I learned that the hard way!
Annabell Anderson
May 7, 2025This recipe is fantastic! The cornbread was so moist and flavorful. The zucchini added a lovely sweetness.
Ulises Fisher
May 3, 2025I added a can of creamed corn to the batter for extra sweetness and moisture. It was a hit!
Dejuan Luettgen
Mar 30, 2025Next time, I'm going to try adding some chopped jalapeños for a little heat.
Dovie Carter
Mar 23, 2025I used olive oil instead of vegetable oil, and it worked great. It added a nice fruity flavor.
Felton Zemlak
Feb 25, 2025The cooking time was spot on. My cornbread was golden brown and cooked through perfectly.
Grady White
Feb 18, 2025I followed the recipe exactly, and it turned out perfectly. My family loved it!
Lynn Turcotte
Nov 19, 2024This is my new go-to cornbread recipe. Thanks for sharing!