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Skillet Zucchini


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  • 1 cup all-purpose flour
  • 1 cup cornmeal
  • 1 tbsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 large eggs
  • 1 cup buttermilk
  • 1/3 cup canola oil (divided)
  • 3 tbsps honey
  • 1 cup zucchini (grated)
  • 1/2 cup frozen corn kernels (or fresh, thawed if frozen)


Adapted from


Step 1

Preheat the oven to 400 degrees. Grease a skillet with the ½ tablespoon canola oil and set aside.

In a large bowl, whisk together the flour, cornmeal, baking powder, baking soda, and salt. Set aside.

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.

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

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