A cheesy cornbread, made with fresh courgette, bakes in a hot cast-iron pan for an old-fashioned taste.
This was fantastic! The only changes I made were to use 1/2 cup whole wheat flour and 1/2 cup white (instead of all white), added a pinch of red pepper flakes to the blender mixture, and sprayed an 8x8 baking dish w/garlic olive oil (I don't have a cast iron skillet). This was certainly full of flavor and I will be making it many times over! The only bummer is that it only uses 1 cup of zucchini and I needed to get rid of a lot more than that. - 31 Aug 2010 (Review from Allrecipes US | Canada)
This would probably be 5 stars without my tweaking, if just a bit less favorful. I used yellow summer squash (but don't think that mattered), adding approximately 1/8 c. more squash. I used half the salt & added a little Cajun seasoning. For half the onion I substituted crushed French onions from a can. Very tasty & moist! - 02 Jul 2010 (Review from Allrecipes US | Canada)
Followed the recipe exactly. Baked in four mini loaf pans. Served with chili. Delicious and will definitely make again. - 05 Nov 2010 (Review from Allrecipes US | Canada)