SKILLET ZUCCHINI CORNBREAD
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
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
Provided by Food Network
Categories dessert
Time 1h5m
Yield One 8-inch square loaf
Number Of Ingredients 11
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
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
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
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
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
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
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
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
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
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
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
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
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
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
"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
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
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
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
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
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
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
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
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
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
More about "custard cornbread recipe recipe for zucchini"
ZUCCHINI CUSTARD - RECIPE | COOKS.COM
From cooks.com
BACON, ZUCCHINI, AND CORNBREAD BAKE RECIPE | MYRECIPES
From myrecipes.com
FLUFFY ZUCCHINI CORNBREAD - MEL'S KITCHEN CAFE
From melskitchencafe.com
CUSTARD CORNBREAD - RECIPE | COOKS.COM
From cooks.com
CHEDDAR ZUCCHINI CORNBREAD RECIPE (WITH VIDEO) - BAKE ME SOME …
From bakemesomesugar.com
ZUCCHINI CORNBREAD - CEDAR DOWN FARM
From cedardownfarm.ca
CHEESY ZUCCHINI CORNBREAD CASSEROLE - WHO NEEDS A CAPE?
From whoneedsacape.com
ZUCCHINI CORNBREAD - THE BUTTERED HOME
From thebutteredhome.com
THE BEST ZUCCHINI CORN BREAD RECIPE - BLESS THIS MESS
From blessthismessplease.com
ZUCCHINI CORNBREAD RECIPE - TODAY.COM
From today.com
ZUCCHINI CORNBREAD |SAVORY CORNBREAD - RUCHIK RANDHAP
From ruchikrandhap.com
ZUCCHINI CUSTARD RECIPE BY MICROWAVE.LADY | IFOOD.TV
From ifood.tv
ZUCCHINI CORNBREAD MUFFINS - CRUNCHY CREAMY SWEET
From crunchycreamysweet.com
ZUCCHINI CORNBREAD - BROWN EYED BAKER
From browneyedbaker.com
ZUCCHINI CORNBREAD RECIPE - QUERICAVIDA.COM
From quericavida.com
ZUCCHINI CORNBREAD - RECIPE | COOKS.COM
From cooks.com
BROWN BUTTER ZUCCHINI CORNBREAD - HONEST COOKING - RECIPES
From honestcooking.com
ZUCCHINI CORNBREAD - A HINT OF HONEY | A RECIPE JOURNAL
From ahintofhoney.com
ZUCCHINI CORNBREAD - THE VIEW FROM GREAT ISLAND
From theviewfromgreatisland.com
SKILLET ZUCCHINI BACON CORNBREAD - MELISSASSOUTHERNSTYLEKITCHEN.COM
From melissassouthernstylekitchen.com
BEST CORNBREAD RECIPE WITH VIDEO - TWO PURPLE FIGS
From twopurplefigs.com
CUSTARD FILLED CORNBREAD - GIRL AND THE KITCHEN
From girlandthekitchen.com
ZUCCHINI CUSTARD - RECIPE | COOKS.COM
From cooks.com
ZUCCHINI CORNBREAD RECIPE | BON APPéTIT
From bonappetit.com
ZUCCHINI CUSTARD BAKE RECIPE
From crecipe.com
SKILLET ZUCCHINI CORNBREAD RECIPE - FLAVOR THE MOMENTS
From flavorthemoments.com
ZUCCHINI CORNBREAD - SAGE GARDEN PROJECT
From sagegardenproject.org
SWEET CORN CUSTARD CORNBREAD | RECIPE | YELLOW CORNBREAD, …
From pinterest.ca
PARMESAN ZUCCHINI CORNBREAD - THE GOLD LINING GIRL
From thegoldlininggirl.com
CHEESY CORNBREAD ZUCCHINI MUFFINS - AILEEN COOKS
From aileencooks.com
SKILLET ZUCCHINI CORNBREAD - YUM TASTE
From yumtaste.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love