Ingredients
8
8 servings
- •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.
Nutritional Facts
Per 8 servings
- Calories: 307
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 2g
- Protein: 10g
- Sugar: 6g
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