Savory Cheddar Zucchini Cornbread

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 8
• 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

Recipe

• 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.