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skillet-zucchini-cornbread-recipe

Skillet Zucchini Cornbread Recipe

A delicious and moist cornbread made with fresh zucchini, perfect for any meal.
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Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Side Dish
Cuisine: American
Servings: 8 servings
Calories: 200 kcal

Ingredients 

Main Ingredients

  • 1 cup Cornmeal
  • 1 cup All-purpose flour
  • 1 teaspoon Baking powder
  • ½ teaspoon Baking soda
  • ½ teaspoon Salt
  • 1 cup Buttermilk
  • 2 Eggs beaten
  • ¼ cup Butter melted
  • 1 cup Zucchini grated

Instructions 

  1. Preheat your oven to 375°F (190°C). Grease a skillet.
  2. In a large mixing bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt.
  3. In another bowl, combine the buttermilk, beaten eggs, and melted butter.
  4. Pour the wet ingredients into the dry ingredients and stir until just combined. Fold in the grated zucchini.
  5. Pour the batter into the prepared skillet and smooth the top.
  6. Bake for 25-30 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
  7. Let cool slightly before serving. Enjoy!

Nutritional Value

Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 50mg | Sodium: 300mg | Potassium: 150mg | Fiber: 2g | Sugar: 3g | Vitamin A: 200IU | Vitamin C: 5mg | Calcium: 100mg | Iron: 1mg

Keywords

Cornbread, Skillet, Zucchini
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