Savory Cheddar Zucchini Cornbread

Name: Savory Cheddar Zucchini Cornbread
Ingredients: 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

12 ingredients

4 steps

Ingredients

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

Directions

1

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).
2

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.
3

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.
4

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.

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