Zucchini Cornbread

Ingredients

• Servings: 8
• 1 cup coarsely chopped zucchini
• 1 cup milk
• 1/2 cup chopped onion
• 2 eggs
• 1/4 cup vegetable oil
• 1 1/4 cups cornmeal
• 1 cup all-purpose flour
• 2 tablespoons white sugar
• 4 teaspoons baking powder
• 1 teaspoon salt
• 1 cup shredded cheddar cheese

Recipe

Preparation Time: 15 mins Cook Time: 30 mins Ready Time: 45 mins


• 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.