The fruit and spices of a winter treat are included in this cream pie, which is served chilled.
| Prep Time: | 15 mins |
| Cook Time: | 45 mins |
| Total Time: | 1 hr |
| Servings: | 6 |
| Yield: | 6 servings |
Ingredients
- 1 ¼ cups self-rising cornmeal
- ¼ cup self-rising flour
- 1 tablespoon sugar
- ¼ teaspoon salt
- 2 eggs, beaten
- ½ cup vegetable oil
- ¾ cup cottage cheese
- 1 onion, chopped
- 1 ½ cups grated unpeeled zucchini
Instructions
- Preheat oven to 375 degrees F (190 degrees C). Grease a cast iron skillet.
- Mix together the cornmeal, flour, sugar, and salt in a bowl. Set aside.
- In a separate bowl, whisk together the eggs and oil. Stir in the cottage cheese, onion, and zucchini.
- Make a well in the dry ingredients and slowly pour in the wet ingredients. Mix until just combined. Pour into the skillet.
- Bake until lightly browned and a toothpick inserted in the center comes out clean, 35 to 45 minutes.
- If you don’t have a cast iron skillet, use an 8×8 inch baking pan.
Nutrition Facts
| Calories | 334 kcal |
| Carbohydrate | 27 g |
| Cholesterol | 66 mg |
| Dietary Fiber | 3 g |
| Protein | 9 g |
| Saturated Fat | 4 g |
| Sodium | 685 mg |
| Sugars | 4 g |
| Fat | 22 g |
| Unsaturated Fat | 0 g |
Reviews
I have made this many times. I don’t have self-rising cornmeal so add a tsp of baking powder. Love the flavor and texture.
This recipe is a winner. I’ve made it twice in several days and it was loved by everyone. I added 1 tablespoon of Flavor Mate Salt Free Original seasoning to the recipe before baking with a splash of buttermilk and it was especially delicious cold or warm. Truly a five star recipe.
I would definitely make it again but I think next time I’ll either add more zucchini or some shredded carrots.
This was just okay. I didn’t have any self-rising flour/ cornmeal, so I added 1 teaspoon of baking powder as suggested by another reviewer. I also added 1 Tablespoon more sugar and less onion, making zero onion flavor. I really liked adding the zucchini and everything baked beautifully in the skillet. If I do make this again I would add more sugar or maybe finish off with honey butter.
I used a mixer instead of a blender and it turned out yummy
This recipe is so good! My mom informed me that she was not cooking for thanksgiving the day before 🙁 so it was up to my sisters and I to cook dishes and bring over. I wanted to make corn bread just a little different so I found Zucchini cornbread on this site. This is my first time making cornbread from scratch and after purchasing the ingredients, preparing and making this cornbread it tasting and looking amazing,I will be making again 🙂
Very good. Excellant way to use up those big zucchini that get away from you!! Tasty and moist. Will be doing this again. I didn’t have the self rising corn meal or flour so added some baking powder and a little extra salt. I used 2 eggs from my chickens but had a two yolk egg so it added a little more to richness of the corn bread. This is not your usual corn bread. Mine was very dense but flavorful. Not dry at all.
A pan of deliciousness. The zucchini and onion kept it moist. I added a bit of garlic and the salt I used had a bit of chili in it. This is my new go to recipe
We really liked this cornbread. It was a great side with our tortellini soup. I have never seen self rising cornmeal in California, so used regular and added baking powder and soda. I added a bitmore sugar and green onions were all I had, so used those instead. They worked and made the flavor yummy. I will make this again.
Found it lacking in flavor and didn’t feel the zucchini added much. Texture came out a bit too moist (top was well browned and toothpick came out clean so it was cooked as near to perfection as possible–maybe an oven issue). Sugar could have been doubled for our taste.
This was pretty good, although mine was not moist it was fairly dry. I used 2 cups of zucchini because that’s what I had frozen. Don’t keep self-rising anything on hand, so I added 1 tsp baking powder and another 1/4 tsp of salt and it worked fine. Next time I would increase the sugar to about 1/4 cup because I prefer my cornbread a little on the sweet side. The cottage cheese gave it a very different flavor.
This was so moist and not what I expected. I had lots of fresh green beans and tomatoes from my garden and this was a perfect cornbread to go with them.