Zucchini Cornbread
Serves: 3
Ally Shanahan
1 January 1970
Based on User reviews:
37
Spice
52
Sweetness
46
Sourness
40
mins
Prep time (avg)
4.5
Difficulty
Ingredients:
1 cup
Milk1 cup
Onion (chopped)2
Eggs1 cup
Vegetable Oil1.25 cups
Cornmeal1 cup
All-Purpose Flour2 tbsps
White Sugar4 tsps
Baking Powder1 tsp
Salt1 cup
Shredded Cheddar CheeseDirections:
1
Preheat oven to 400 degrees F (200 degrees C)
2
Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats
3
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
4
Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl
5
Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese
6
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