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Skillet Zucchini Cornbread Recipe
Recipe by:
KATHYSH2000
"Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden."
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Directions
Ingredients
Nutrition
Directions
Prep
15 m
Cook
45 m
Ready In
1 h
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.
Ingredients
6
servings
334
cals
1 1/4 cups self-rising cornmeal
1/4 cup self-rising flour
1 tablespoon sugar
1/4 teaspoon salt
2 eggs, beaten
1/2 cup vegetable oil
3/4 cup cottage cheese
1 onion, chopped
1 1/2 cups grated unpeeled zucchini
Nutrition
Amount per serving ( 5 total)
Calories:
334
17%
Fat:
22
34%
Carbs:
27
9%
Protein:
8.8
18%
Cholesterol:
66
22%
Based on a 2,000 calorie diet
7 Photos in the recipe
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