Savory Skillet Zucchini Cornbread

Follow our step-by-step guide on how to make Savory Skillet Zucchini Cornbread.

1. Step 1

   Start by preheating your oven to a cozy 375°F (190°C). While it warms up, grab your trusty cast iron skillet and give it a good greasing to ensure that cornbread slides out easily later on.

2. Step 2

   In a mixing bowl, combine the self-rising cornmeal, self-rising flour, sugar, and salt. Give it a gentle stir to blend the dry ingredients together, then set this bowl aside for a moment.

3. Step 3

   In another bowl, whisk together the beaten eggs and vegetable oil until they’re well combined. Next, stir in the cottage cheese, chopped onion, and grated zucchini, mixing until everything is nicely incorporated.

4. Step 4

   Now, make a little well in the center of your dry ingredients and slowly pour in the wet mixture. Gently fold the ingredients together until just combined—be careful not to overmix; a few lumps are perfectly fine!

5. Step 5

   Pour the batter into your prepared skillet, spreading it out evenly. Pop it into the oven and bake for about 35 to 45 minutes, or until the top is lightly golden and a toothpick inserted into the center comes out clean. The aroma will be irresistible!

6. Step 6

   Once baked, let it cool for a few minutes before slicing. Enjoy this savory cornbread warm, perhaps with a pat of butter or a drizzle of honey.