Savory Cheddar Zucchini Cornbread

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This savory cheddar zucchini cornbread makes a nice side for soups and chilies.

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Steps

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Preheat oven to 400 degrees f.

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Well grease a 10-inch cast-iron skillet , and place it into the oven while it preheats.

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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.

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Mix together the cornmeal , flour , dill , baking powder , salt , pepper and cheddar cheese in a large bowl.

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Pour the zucchini mixture into the cornmeal mixture , stirring to combine.

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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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Ingredients

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zucchini, milk, onion, eggs, butter, cornmeal, whole wheat flour, dried dill, baking powder, salt, pepper, shredded cheddar cheese