Fluffy Zucchini Cornbread
Marion County Sertoma Club
1 ½ cups Martha White® self-rising flour
½ cups Martha White ® self-rising cornmeal
1 cup Mayfield® buttermilk
1/3 cup Mayfield® cottage cheese
1/3 cup granulated sugar
¼ cup melted butter
1 ½ cups chopped or shredded zucchini
- Mix all the wet ingredients together, add the dry ingredients. Once all combined, add in the zucchini.
- Spread in a greased 9X13 baking dish or Lodge® cast iron skillet.
- Bake at 400° F for 25-30 minutes or until a toothpick comes out clean and the top springs back.