Skillet Zucchini Cornbread

Skillet Zucchini Cornbread
Marcie Bidou
  • Yield: 10 to 12 servings


1cup all purpose flour
1cup cornmeal
1tablespoon baking powder
1/2teaspoon baking soda
1/2teaspoon salt
1large egg
1cup buttermilk
1/3cup + ½ tablespoon canola oil, divided
3tablespoons honey
1cup grated zucchini
1/2cup fresh or frozen corn kernels (thawed if frozen)


  1. Preheat the oven to 400 degrees. Grease a skillet with the ½ tablespoon canola oil and set aside.
  2. In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.
  3. In a medium bowl, beat the egg lightly. Add the buttermilk, canola oil, and honey, and whisk until combined. Pour the wet ingredients into the dry ingredients and stir together until just incorporated. Stir in the zucchini and corn, careful not to over mix, and pour into the prepared skillet.
  4. Bake on the middle rack of the oven for 20-25 minutes or until lightly golden on top and a toothpick inserted into the center comes out clean. Cool on a wire rack for 10 minutes, then slice, serve, and enjoy!

Skillet Zucchini Cornbread

Flavor the Moments

This recipe from Honest Cooking was republished with permission. It originally appeared as Skillet Zucchini Cornbread at Flavor the Moments.