Savory Cheddar Zucchini Cornbread
This savory cheddar zucchini cornbread makes a nice side for soups and chilies.
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INGREDIENTS
Nutrition- 1 1⁄2
- 1cup milk
- 1⁄2
- 2
- 1⁄4
- 1 1⁄4cups cornmeal
- 1
- 1tablespoon dried dill
- 4teaspoons baking powder
- 1teaspoon salt
- 1⁄8teaspoon pepper
- 1cup shredded cheddar cheese, shredded
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DIRECTIONS
- Preheat oven to 400 degrees F. Well grease a 10-inch cast-iron skillet, and place it into the oven while it preheats. (can use a 9x9 Pyrex pan but cast iron works better).
- Place the zucchini, milk, onion, eggs, and melted butter into a blender, and blend until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
- Mix together the cornmeal, flour, dill, baking powder, salt, pepper and cheddar cheese in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine.
- 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 - 40 minutes.
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