One Pan Skillet Cheese Zucchini Cornbread
One Pan Cast Iron Skillet Cheese Zucchini Cornbread! This savory, moist cornbread combines the richness of cheese, the freshness of zucchini, and the rustic charm of cast iron cooking. It's a delicious, easy-to-make dish perfect for any meal.
Servings 8
Equipment
- 10-cast iron skillet
Ingredients
- 1 cup zucchini, grated and drained
- 1 cup cornmeal
- 1 cup whole wheat flour (or you can use all-purpose flour)
- 1 tbsp sugar
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 cup buttermilk
- 2 large eggs
- 1/2 cup melted butter (plus extra for the skillet)
- 1 cup shredded cheddar cheese (or your favorite cheese)
- 1/2 cup grated Parmesan cheese (optional)
Instructions
Preheat your oven to 350°F
- Prepare a well-seasoned cast iron skillet by greasing it with butter or oil to prevent the cornbread from sticking.
Prepare the zucchini
- Grate the zucchini and place it in a clean kitchen or paper towel. Squeeze out as much moisture as possible, then set aside.
To make the cornbread batter
- Combine cornmeal, whole wheat flour, baking powder, baking soda, sugar, salt, garlic powder, onion powder, eggs, melted butter, buttermilk, shredded cheese, and grated zucchini.
- It's important to stir the ingredients until they are combined, being careful not to overmix as this can result in tough cornbread.
Bake the cornbread
- Bake the cornbread in the oven for 20-25 minutes, until the top is golden brown and a toothpick inserted into the center comes clean.
Cool and serve
- After baking, allow the cornbread to cool in the skillet for 10 minutes before slicing and serving. It's best enjoyed warm with a pat of butter or as a delicious side dish to complement your favorite meal.