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Zucchini Basil Skillet Cornbread [Vegan]
This will quickly become your new favorite cornbread recipe! And if you or someone in your family is a picky eater, this bread is a great way to sneak in some vegetables. You can’t taste the zucchini at all, but you know it’s in there just being nutritious and keeping... Read More
Ingredients You Need for Zucchini Basil Skillet Cornbread [Vegan]
How to Prepare Zucchini Basil Skillet Cornbread [Vegan]
- Pre-heat oven to 350°F. Grease cast-iron skillet and place in oven to preheat. If not using a cast iron skillet, no need to preheat the pan.
- Combine flour, cornmeal, sugar, salt, and baking soda in a medium/large bowl. Whisk until combine.
- Add remaining ingredients to the bowl. Mix together until there are no spots of dry flour.
- Remove skillet from the oven (carefully, it's obviously hot!) and pour the batter in. Spread around in necessary to make an even layer.
- Bake 25-30 minutes until crust is golden brown and a knife inserted comes out clean.
- Enjoy! Eat this with a little bit (or a lot) of blueberry jam slathered on top.
Nutritional Information
Per Serving: Calories: 206 | Carbs: 31 g | Fat: 8 g | Protein: 4 g | Sodium: 392 mg | Sugar: 9 g
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