Skillet Cornbread

We were having K.C. and Bobby over for chili and cornbread one night. Well Bobby asked, "Is it skillet cornbread?" I had no idea what that meant, he felt bad for mentioning it, but I took it as a challenge!

I happened to be at the gym. So Sarah, Will's client then told me to grease the skillet well and bake as normal...I think she may have also said to change the time. I don't remember. Oh and this was just regular ole Jiffy from a box.

It ended up yummy!

Zucchini Bread

I've had this before...but never made it. So since I have the day off, let's try it tonight! If it's edible I'm going to take the other loaf to a friend. I was thinking cupcake sweet, and it's not, but still good and very moist. I think the whole recipe would have fit in my loaf pan.

Ingredients:
1 cup oil
2 cups sugar
3 eggs
2 cups grated raw zucchini
3 cups sifted flour
1/2 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon salt
3 teaspoon of cinnamon

Directions:
Mix oil and sugar. Beat in eggs one at a time. Add vanilla, zucchini, and dry ingredients. Pour into 2 well greased loaf pans. Bake at 325 for 1 hour.

No clue where this came from just a small sheet of paper printed out years ago!