Delicious and Moist Skillet Zucchini Cornbread Recipe

This skillet zucchini cornbread combines the savory flavors of zucchini and corn with the moist texture of traditional cornbread. It's a perfect side dish for any meal and is sure to impress your family and friends with its unique taste.

Ingredients

• 1 cup cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 1 egg
• 1/4 cup vegetable oil
• 1 cup shredded zucchini
• 1/2 cup corn kernels
• 1/2 cup shredded cheddar cheese

Directions

1. Preheat your oven to 375°F.
2. In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, whisk together the milk, egg, and vegetable oil.
4. Pour the wet ingredients into the dry ingredients and stir until just combined.
5. Fold in the shredded zucchini, corn kernels, and cheddar cheese.
6. Pour the batter into a greased skillet and smooth the top.
7. Bake for 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.
8. Let the cornbread cool slightly before slicing and serving.

Interesting Facts