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

1 egg

¼ cup melted butter

1 ½ cups chopped or shredded zucchini


  1. Mix all the wet ingredients together, add the dry ingredients. Once all combined, add in the zucchini.
  2. Spread in a greased 9X13 baking dish or Lodge® cast iron skillet.
  3. Bake at 400° F for 25-30 minutes or until a toothpick comes out clean and the top springs back.