Skillet Zucchini Cornbread

1 ¼ cups self-rising cornmeal

¼ cup self-rising flour

1 tablespoon sugar

¼ teaspoon salt

2 eggs, beaten

½ cup vegetable oil

¾ cup cottage cheese

1 onion, chopped

1 ½ cups grated unpeeled zucchini

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

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

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

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

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