This recipe for moist cornbread enables you to utilize some of the surplus zucchini or squash you have on hand. Depending on your cornbread preferences, you can either cut back on sugar or up the salt. It can be paired with fried cabbage, stew, chili, beans, or other side dishes.
| Prep Time: | 5 mins |
| Cook Time: | 20 mins |
| Total Time: | 25 mins |
| Servings: | 6 |
| Yield: | 1 large souffle pancake |
Ingredients
- 1 cup all-purpose flour
- ¼ cup white sugar
- ½ teaspoon salt
- 1 cup milk
- 3 eggs
- 2 tablespoons butter
Instructions
- Preheat the oven to 425 degrees F (220 degrees C).
- Mix flour, sugar, and salt together in a bowl; add milk and eggs in that order. Stir until just a few lumps remain in the batter.
- Melt butter in a 9- or 10-inch oven-proof skillet over medium heat. Pour batter into skillet and wait for 1 minute.
- Place skillet in the preheated oven and bake until puffed and mostly set, 15 to 18 minutes.
Nutrition Facts
| Calories | 198 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 1 g |
| Protein | 7 g |
| Saturated Fat | 4 g |
| Sodium | 273 mg |
| Sugars | 11 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |