Custard Cornbread Recipe Recipe For Zucchini

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SKILLET ZUCCHINI CORNBREAD



Skillet Zucchini Cornbread image

Fresh zucchini baked into a wonderful tasting cornbread. It goes great with other fresh vegetables from your garden.

Provided by KATHYSH2000

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 1h

Yield 6

Number Of Ingredients 9

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

Steps:

  • 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.

Nutrition Facts : Calories 334.3 calories, Carbohydrate 27 g, Cholesterol 66.2 mg, Fat 22 g, Fiber 2.5 g, Protein 8.8 g, SaturatedFat 4.3 g, Sodium 685.4 mg, Sugar 3.9 g

CUSTARD-FILLED CORNBREAD



Custard-Filled Cornbread image

Provided by Food Network

Categories     dessert

Time 1h5m

Yield One 8-inch square loaf

Number Of Ingredients 11

1 cup all-purpose flour
3/4 cup yellow cornmeal
1 teaspoon baking powder
1/2 teaspoon baking soda
2 eggs
3 tablespoons butter, melted
3 tablespoons sugar
1/2 teaspoon salt
2 cups milk
1 1/2 tablespoons white vinegar
1 cup heavy cream

Steps:

  • Preheat the oven to 350 degrees.
  • Butter an 8-inch square baking dish, and place it in the hot oven while you prepare the batter.
  • Sift or stir together the flour, cornmeal, baking powder and baking soda.
  • In a mixing bowl, beat the eggs and the melted butter until well-blended. Add the sugar, salt, milk and vinegar and beat well. Stir the dry ingredients into the egg mixture just until the batter is smooth.
  • Pour the batter into the heated dish. Pour the heavy cream into the center of the batter. Do not stir. Check the cornbread after 45 minutes. It is done when the top becomes lightly browned.
  • Serve warm.

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Another way to use that summer zucchini squash.

Provided by Judy McAllister

Categories     Bread     Quick Bread Recipes     Zucchini Bread Recipes

Time 45m

Yield 8

Number Of Ingredients 11

1 cup coarsely chopped zucchini
1 cup milk
½ cup chopped onion
2 eggs
¼ cup vegetable oil
1 ¼ cups cornmeal
1 cup all-purpose flour
2 tablespoons white sugar
4 teaspoons baking powder
1 teaspoon salt
1 cup shredded Cheddar cheese

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Grease a 10-inch cast-iron skillet, and place it into the oven while it preheats.
  • Place the zucchini, milk, onion, eggs, and vegetable oil into a blender, and pulse 5 to 8 times, until thoroughly mixed and the zucchini and onion have been chopped into very small pieces.
  • Mix together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. Pour the zucchini mixture into the cornmeal mixture, stirring to combine, and gently mix in the Cheddar cheese.
  • 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 minutes.

Nutrition Facts : Calories 306.7 calories, Carbohydrate 36 g, Cholesterol 63.8 mg, Fat 13.9 g, Fiber 1.6 g, Protein 9.6 g, SaturatedFat 4.9 g, Sodium 656 mg, Sugar 5.8 g

ZUCCHINI CORNBREAD RECIPE



Zucchini Cornbread Recipe image

This savory Zucchini cornbread is comfort food! Combining the last of summers bounty with the homey nurturing cornmeal. Perfect for embracing fall as the weather turns cooler here in the Pacific Northwest. This is a lovely accompaniment to soup for a cozy meal. I love the crunchy crust that develops from baking in a cast-iron skillet.

Provided by Tonia Schemmel

Categories     bread

Time 1h

Yield 8

Number Of Ingredients 18

10 oz (about 2 cups) grated zucchini
¼ teaspoon salt
1/2 cup butter ( 4 ounces)
¾ cups cornmeal
1 ½ cup all-purpose flour
1 teaspoon sea salt
1 teaspoon baking powder
½ teaspoon baking soda
1 ½ tablespoons fresh oregano, chopped (or 2 teaspoons dried)
2 teaspoons cumin
1 teaspoon smoked paprika
1 cup sharp cheddar, grated ( divided)
2 eggs, room temperature preferably
½ cup buttermilk (or sub full fat plain yogurt)
1/8 cup maple syrup
½ cup corn kernels, fresh or frozen
2 green onions, finely chopped
½ - 1 jalapeño, finely chopped

Steps:

  • Preheat oven to 350 F
  • In a 10" cast iron skillet, melt butter and set aside to cool.
  • In a small bowl, mix together grated zucchini and ¼ teaspoon of salt. Set aside.
  • In a large bowl, combine cornmeal, flour, salt, baking powder, baking soda, oregano, cumin, paprika and 3/4 cup grated cheddar. Add the jalapeno, corn and scallions. Mix to combine well.
  • In a separate bowl beat the eggs, add buttermilk and maple syrup. Pour the cooled, melted butter from the cast iron pan into the egg mixture, a little at a time, whisking as you go. You will be baking the cornbread in the nicely buttered skillet, so don't clean it out! Brush sides with butter.
  • Place salted zucchini in a cheesecloth or clean dish towel and gently squeeze out the excess liquid.
  • Add the wet egg mixture to the flour/cornmeal mixture. Ever so gently fold in the zucchini mixing just to combine. It will be quite thick, more like dough than a batter. Carefully press into the skillet, smoothing just enough to even it out. Sprinkle with remaining cheese.
  • Bake on the middle rack for 35-40 minutes, until deeply golden and puffed.

Nutrition Facts : Calories 344 calories, Sugar 5.5 g, Sodium 531.3 mg, Fat 18.9 g, SaturatedFat 10.6 g, TransFat 0.1 g, Carbohydrate 35.2 g, Fiber 2.3 g, Protein 9.6 g, Cholesterol 92.5 mg

CUSTARD CORNBREAD



Custard Cornbread image

My grandma Lorraine Stromgren would listen to WCCO Radio's Joyce Lamont as she broadcasted a daily recipe. My grandma would sit by the radio with pencil in hand to write down those recipe favorites! A cookbook was published in 1979 after 10 years of recipes being broadcasted. Of over 2,000 recipes that had been broadcasted, the cookbook has the recipes that were the listeners' favorites.

Provided by BeccaB3c

Categories     Breads

Time 50m

Yield 6-9 serving(s)

Number Of Ingredients 9

2 tablespoons butter
1 1/3 cups yellow cornmeal
1/3 cup flour, sifted
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon salt
2 cups milk
2 eggs
1 cup buttermilk

Steps:

  • Preheat oven to 400 degrees.
  • Put butter in a 9-inch square baking pan, and heat in the oven until butter melts.
  • Sift cornmeal with flour, sugar, baking soda and salt.
  • Beat in 1 cup milk, eggs and buttermilk.
  • Pour batter over melted butter in baking pan.
  • Pour 1 cup of milk carefully over the top of the batter- DO NOT STIR.
  • Bake for 35 minutes, or until bread is golden brown.

Nutrition Facts : Calories 265.8, Fat 9.8, SaturatedFat 5.2, Cholesterol 85.2, Sodium 747.2, Carbohydrate 36.2, Fiber 2.2, Sugar 6.4, Protein 9.1

CARROT-ZUCCHINI CORNBREAD



Carrot-Zucchini Cornbread image

Provided by Food Network Kitchen

Categories     side-dish

Time 55m

Number Of Ingredients 14

1/2 cup grated carrots
1/2 cup grated zucchini
Kosher salt
Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh parsley

Steps:

  • Sprinkle the carrots and zucchini with salt. Set aside for 15 minutes; squeeze dry.
  • Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray. Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl. In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined. Fold in the carrots, zucchini and parsley.
  • Pour the batter into the prepared dish or skillet. Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes. Let cool 15 minutes in the dish, then loosen the edges and slice.

ZUCCHINI CORNBREAD DRESSING



Zucchini Cornbread Dressing image

A summertime twist on a holiday favorite--adding zucchini keeps the dish moist, plus adds color and the use of Swanson® Chicken Broth ensures the best flavor!

Provided by Jamie Justice Yost

Categories     Trusted Brands: Recipes and Tips     Swanson®

Time 1h15m

Yield 5

Number Of Ingredients 13

1 tablespoon vegetable oil
2 cups grated zucchini
1 medium onion, minced
5 cups cornbread crumbs
2 cups sourdough bread crumbs
1 cup Swanson® Chicken Broth
½ cup sour cream
½ cup butter, melted
2 eggs
1 teaspoon dried sage
½ teaspoon poultry seasoning
½ teaspoon salt
½ teaspoon ground black pepper

Steps:

  • Preheat oven to 375 degrees F (190 degrees C). Lightly oil a 9x13-inch baking dish.
  • Heat 1 tablespoon oil in skillet over medium heat. Add zucchini and onion; saute until zucchini is softened slightly, about 3 minutes. Remove from heat.
  • In large bowl, combine cornbread and sourdough crumbs, Swanson® Chicken Broth, sour cream, and butter. Stir in zucchini mixture, eggs, sage, poultry seasoning, salt, and pepper. Mix until evenly moistened. Spread into prepared baking dish.
  • Bake in preheated oven until lightly browned, 30 to 40 minutes.

Nutrition Facts : Calories 573.6 calories, Carbohydrate 52.2 g, Cholesterol 164.6 mg, Fat 35.4 g, Fiber 4.4 g, Protein 13.3 g, SaturatedFat 18 g, Sodium 1270.6 mg, Sugar 7.6 g

CAYMAN CUSTARD-TOPPED CORNBREAD



Cayman Custard-Topped Cornbread image

You won't find the recipe anywhere other than the Cayman Islands! One of my favorite desserts growing up in Cayman. Very sweet and you will be wanting more!

Provided by Sharice McLean

Categories     World Cuisine Recipes     Latin American     Caribbean

Time 1h40m

Yield 15

Number Of Ingredients 14

3 cups white sugar
1 cup all-purpose flour
1 cup cornmeal
1 tablespoon baking powder
1 tablespoon cornstarch
1 pinch ground cinnamon
1 pinch freshly grated nutmeg, or more to taste
1 (14 ounce) can coconut milk
1 (12 fluid ounce) can evaporated milk
1 (14 ounce) can water
1 (12 fluid ounce) can water
¼ cup butter, melted
1 egg, slightly beaten
1 teaspoon vanilla extract

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
  • Whisk sugar, flour, cornmeal, baking powder, cornstarch, cinnamon, and nutmeg together in a bowl. Add coconut milk and evaporated milk; fill empty cans with water (totaling 26 fluid ounces) and add to mixture. Mix butter, egg, and vanilla extract into mixture and beat with an electric mixer until well mixed; pour into the prepared dish.
  • Bake in the preheated oven until cornbread is cooked through and set, 1 hour 30 minutes.

Nutrition Facts : Calories 340.1 calories, Carbohydrate 57.8 g, Cholesterol 27.8 mg, Fat 11.2 g, Fiber 0.9 g, Protein 4.2 g, SaturatedFat 8.2 g, Sodium 156.5 mg, Sugar 42.8 g

ZUCCHINI CORNBREAD



Zucchini Cornbread image

We Southerners love our corn bread, and this recipe's my favorite of all time! Thanks to my prolific garden, I always have more zucchini than I know what to do with. -Joyce Hawkins, Snellville, Georgia

Provided by Taste of Home

Time 50m

Yield 16-20 servings.

Number Of Ingredients 9

6 eggs
3 cups shredded zucchini
1-1/2 cups 4% cottage cheese
1 cup butter, melted
2 cups cornmeal
1/2 cup all-purpose flour
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt

Steps:

  • In a large bowl, beat eggs. Stir in the zucchini, cottage cheese and butter. Combine the dry ingredients; stir into zucchini mixture just until combined. Pour into a greased 13-in. x 9-in. baking pan. , Bake at 400° for 35-40 minutes or until a toothpick comes out clean. Cool on a wire rack.

Nutrition Facts :

SPANISH ZUCCHINI CORNBREAD CASSEROLE



Spanish Zucchini Cornbread Casserole image

"A very tasty side dish casserole that is easy to prepare and to make. This one is one that I love to make in the winter time. Everyone in our family loves it. "

Provided by Chef CodeBlue

Categories     Vegetable

Time 1h15m

Yield 8 10 oz Servings, 8-10 serving(s)

Number Of Ingredients 10

4 cups zucchini, Shredded
1 yellow onion, Minced
1 jalapeno pepper, Minced
2 eggs, Beaten
1 1/4 cups corn muffin mix
1 teaspoon dry onion powder
1/2 teaspoon sea salt
1/4 teaspoon fresh ground black pepper
10 ounces cheddar cheese
1/2 teaspoon baking powder

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Prepare 1 Bread loaf baking pan, grease with cooking spray - Olive-oil preferred.
  • In a large bowl mix together the zucchini, onion, jalapeno pepper, eggs, muffin mix, salt and pepper.
  • Stir in 5 ounces of the cheese.
  • Spread this mixture into a bread baking pan; top with remaining 5 ounces of cheese.
  • Bake in a preheated oven for 60 minutes.
  • Remove after 60 minutes, place on cooling rack for 20 to 25 minutes.
  • Turn out on a cutting board and slice in 8 even portions. Garnish with sprig of fresh cilantro.

Nutrition Facts : Calories 178.8, Fat 13.2, SaturatedFat 7.9, Cholesterol 83.8, Sodium 412, Carbohydrate 4.2, Fiber 1, Sugar 2.5, Protein 11.4

SAVORY CHEDDAR ZUCCHINI CORNBREAD



Savory Cheddar Zucchini Cornbread image

Make and share this Savory Cheddar Zucchini Cornbread recipe from Food.com.

Provided by Debbwl

Categories     Quick Breads

Time 45m

Yield 8 serving(s)

Number Of Ingredients 12

1 1/2 cups zucchini, coarsely chopped
1 cup milk
1/2 cup onion, chopped
2 eggs
1/4 cup butter, melted and cooled
1 1/4 cups cornmeal
1 cup whole wheat flour or 1 cup all-purpose flour
1 tablespoon dried dill
4 teaspoons baking powder
1 teaspoon salt
1/8 teaspoon pepper
1 cup shredded cheddar cheese, shredded

Steps:

  • 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.

ZUCCHINI CORNBREAD CASSEROLE



Zucchini Cornbread Casserole image

A delicious and easy to prepare side dish casserole loved by everyone in the family.

Provided by Diana S.

Categories     Side Dish     Vegetables     Squash     Summer Squash

Time 1h15m

Yield 8

Number Of Ingredients 7

4 cups shredded zucchini
1 onion, chopped
2 eggs, beaten
1 (8.5 ounce) package dry corn muffin mix
½ teaspoon salt
¼ teaspoon ground black pepper
8 ounces Cheddar cheese, shredded

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease a 2 quart casserole dish.
  • In a large bowl mix together the zucchini, onion, eggs, muffin mix, salt and pepper. Stir in 4 ounces of the cheese. Spread this mixture into a greased 2 quart casserole dish; top with remaining 4 ounces of cheese.
  • Bake in a preheated oven for 60 minutes.

Nutrition Facts : Calories 261.3 calories, Carbohydrate 23.4 g, Cholesterol 77 mg, Fat 13.6 g, Fiber 1.2 g, Protein 11.9 g, SaturatedFat 7 g, Sodium 820.5 mg, Sugar 5.3 g

ZUCCHINI CORNBREAD



Zucchini Cornbread image

Provided by Sara Dickerman

Categories     Bread     Brunch     Side     Bake     Fourth of July     Picnic     Thanksgiving     Kid-Friendly     Graduation     Backyard BBQ     Zucchini     Fall     Summer     Family Reunion     Shower     Potluck     Buttermilk     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 to 10 servings

Number Of Ingredients 11

1/2 cup (1 stick) unsalted butter plus more for pan
2 large eggs, lightly beaten
1/2 cup buttermilk
1 large zucchini (about 10 ounces)
1 cup all-purpose flour
1/2 cup whole wheat flour
1/2 cup sugar
1 teaspoon baking powder
3/4 teaspoon fine sea salt
1/2 teaspoon baking soda
3/4 cup medium-grind cornmeal

Steps:

  • Position a rack in the middle of oven and preheat to 350°F. Butter a 9x5x3" loaf pan.
  • Melt 1/2 cup butter in a small saucepan over medium-high heat. Continue cooking until butter solids at bottom of pan turn golden brown, about 3 minutes. Scrape butter into a medium bowl. Set aside and let cool. Whisk in eggs and buttermilk.
  • Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
  • Sift both flours, sugar, baking powder, salt, and baking soda into a large bowl. Whisk in cornmeal. Add zucchini mixture; fold just to blend (mixture will be very thick). Transfer batter to prepared pan and smooth top. Place reserved zucchini slices atop batter down center in a single layer.
  • Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. Let cool in pan 10 minutes. Remove from pan; let cool completely on a wire rack. DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

CUSTARD CORN BREAD



Custard Corn Bread image

Make and share this Custard Corn Bread recipe from Food.com.

Provided by Recipe Junkie

Categories     Quick Breads

Time 35m

Yield 9 serving(s)

Number Of Ingredients 11

3/4 cup cornmeal
1/4 cup flour
3 tablespoons brown sugar
1/2 teaspoon salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup buttermilk
1 egg
1/2 cup frozen corn kernels, thawed
2 tablespoons butter
1/2 cup whole milk

Steps:

  • Preheat oven to 400 degrees F.
  • In medium bowl, combine cornmeal, flour, brown sugar, salt, baking powder, and baking soda and mix well.
  • In small bowl, combine buttermilk, egg and corn and beat until combined.
  • Add to flour mixture and stir just until dry ingredients are moistened.
  • Place butter in a heavy duty 8-inch square baking pan and melt butter in hot oven for about 5 minutes.
  • Remove pan from oven and immediately pour batter over butter.
  • Pour whole milk over batter.
  • Do not stir.
  • Bake for 25-35 minutes or until bread is light golden brown and begins to pull away from sides of pan.
  • Serve hot.

Nutrition Facts : Calories 125.3, Fat 4.3, SaturatedFat 2.3, Cholesterol 32.7, Sodium 285, Carbohydrate 19, Fiber 1, Sugar 6.6, Protein 3.5

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From girlandthekitchen.com


ZUCCHINI CUSTARD - RECIPE | COOKS.COM
Combine zucchini, eggs, 1 cup of the cheese, flour, parsley and pepper in bowl; mix well. Pour into prepared dish. Pour into prepared dish. Microwave at medium setting (50 percent power) 6 minutes or until mixture thickens, stirring every 2 minutes.
From cooks.com


ZUCCHINI CORNBREAD RECIPE | BON APPéTIT
2011-06-12 Trim zucchini ends. Thinly slice five 1/8" rounds from 1 end of zucchini and reserve for garnish. Coarsely grate remaining zucchini. Add to bowl with butter mixture and stir until well blended.
From bonappetit.com


ZUCCHINI CUSTARD BAKE RECIPE
Get one of our Zucchini custard bake recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Mac And Cheese Stuffed Fried Zucchini Crecipe.com This Mac and cheese stuffed fried zucchini recipe teaches you how to prepare a crazy dish with great... 45 min Min; 4 Yield; Bookmark . 80% Plum, hazelnut and chocolate cake Crecipe.com …
From crecipe.com


SKILLET ZUCCHINI CORNBREAD RECIPE - FLAVOR THE MOMENTS
2015-07-19 Grease a skillet with the 1/2 tablespoon canola oil and set aside. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside. In a medium bowl, beat the egg lightly. Add the buttermilk, canola oil, and honey, and whisk until combined.
From flavorthemoments.com


ZUCCHINI CORNBREAD - SAGE GARDEN PROJECT
2015-01-08 Add zucchini mixture; fold just to blend (mixture will be very thick). 14. Transfer batter to prepared pan and smooth top. 15. Bake bread until golden and a tester inserted into center comes out clean, 55-65 minutes. 16. Let cool in pan 10 minutes. 17. Remove from pan; let cool completely on a wire rack. Ingredients 1/2 cup (1 stick) unsalted butter plus more for pan …
From sagegardenproject.org


SWEET CORN CUSTARD CORNBREAD | RECIPE | YELLOW CORNBREAD, …
Mar 22, 2020 - Make these tasty treats with Martha White Sweet Yellow Cornbread & Muffin Mix, cream-style corn, sour cream, and butter.
From pinterest.ca


PARMESAN ZUCCHINI CORNBREAD - THE GOLD LINING GIRL
2018-08-16 Instructions. In a large bowl, whisk together cornmeal, flour, baking powder, salt, and brown sugar. In another large bowl, whisk together creamed corn, egg, honey, butter, and milk. Add the wet ingredients to the dry ingredients, along with zucchini and Parmesan cheese, and stir until just moistened and combined. Do not overmix.
From thegoldlininggirl.com


CHEESY CORNBREAD ZUCCHINI MUFFINS - AILEEN COOKS
2019-06-24 Set aside. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. In a medium bowl, whisk together the eggs, milk, and melted butter. Make a well in the dry mixture and pour in the wet mixture. Mix just until combined. Fold in the zucchini and 1/2 cup of the cheddar cheese.
From aileencooks.com


SKILLET ZUCCHINI CORNBREAD - YUM TASTE
2015-02-16 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.
From yumtaste.com


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