Zucchini Cornbread
Nutrition :
175 calories,
4.2 stars -
based on 428 reviews
Yield : 8 servings
Ingredients
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1 cup coarsely chopped zucchini1 cup milk½ cup chopped onion2 eggs¼ cup vegetable oil1 ¼ cups cornmeal1 cup all-purpose flour2 tablespoons white sugar4 teaspoons baking powder1 teaspoon salt1 cup shredded Cheddar cheese
Directions
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Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.Carefully pour the batter into the hot greased skillet, smooth it out with a spoon, and bake until the cornbread is golden brown and a toothpick inserted into the center comes out clean, about 30 minutes.
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