Recipe: Skinnytaste Skillet Cornbread with Zucchini (with gluten free variation)

SKILLET CORN BREAD WITH ZUCCHINI

"The secret to making this corn bread moist and delicious is grated zucchini! If it works for quick bread, why not corn bread? You can't even taste it, and if you don't want to see speckles of green for picky kids, you can peel the zucchini before grating it. It's quick, slightly sweet, and ready in just 30 minutes! Perfect right out of the oven topped with a little butter or serve it with soup, stews, chili, or your favorite BBQ dishes."


"Make a spicy, cheesy variation by adding one or two chopped jalape os along with some shredded cheddar to the batter along with the milk."

1 cup coarse yellow cornmeal
1 cup all-purpose or gluten-free flour, such as Cup4Cup
1/2 cup sugar
3 1/2 teaspoons baking powder
1 cup fat-free milk or nondairy milk
1 cup (4 ounces) grated zucchini (no need to squeeze)
3 large eggs

Preheat the oven to 400 degrees F. Spray a 9-inch cast-iron skillet or round cake pan generously with oil.

In a medium bowl, whisk together the cornmeal, flour, sugar, baking powder, and 1 teaspoon kosher salt.

Make a well in the center of the dry ingredients and add the milk, zucchini, eggs, and 3 tablespoons neutral oil, such as canola or grapeseed. Stir just until the mixture comes together and only a few lumps remain.

Pour the batter into the prepared pan and bake until the top is lightly browned, the sides have pulled away from the pan, and a toothpick inserted into the center comes out clean, 22 to 25 minutes.

Cut into 12 wedges and serve hot or warm.

Makes 12 servings

Per Serving (1 wedge) Calories 165 Fat 5 g Saturated Fat 1 g Cholesterol 47 mg Carbohydrate 26 g Fiber 1 g Protein 4 g Sugars 10 g
Sodium 267 mg

Used by permission to Recipelink.com from Clarkson Potter
Source: Skinnytaste Simple - Easy, Healthy Recipes with 7 Ingredients or Fewer by Gina Homolka with Heather K. Jones, R.D., Photographs by Eva Kolenko