Description
Another way to use that summer zucchini squash.
Ingredients
- 1 cup coarsely chopped zucchini
- 1 cup milk
- ½ cup chopped onion
- 2 eggs
- ¼ cup vegetable oil
- 1 ¼ cups cornmeal
- 1 cup all-purpose flour
- 2 tablespoons white sugar
- 4 teaspoons baking powder
- 1 teaspoon salt
- 1 cup shredded Cheddar cheese
Instructions
- 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.
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Servings: 8