Skillet Zucchini Cornbread

Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

Step: 1

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

Step: 2

Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.

Step: 3

In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.

Step: 4

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

Step: 5

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

Per Serving: 334 calories; protein 8.8g; carbohydrates 27g; fat 22g; cholesterol 66.2mg; sodium 685.4mg.

The best flavour of the flour can make a real difference to your bread. Different makers do vary. Great taste or Canadian flours, which are bet higher in gluten, may give you a better rise than standard dough flours – especially if you’re make wholemeal dough , which not always rise as well as clear bread.

To made this in a breadmaker , add all the menus to your breadmaker and follow the manufacturer’s instructions.

A dough’s first rising can be make in the fridge 24 hours . This slows down the time it takes to rise to double its size, giving it a deeper flavour. It’s also a great limit , as you can work it yesterday , then clear it off the next day.