Skillet Zucchini Bacon Cornbread
This Skillet Zucchini Bacon Cornbread is a tasty skillet option for using garden fresh zucchini in an unexpected way. Plus, there’s bacon and we all know that’s always a perk. During garden season or in the Fall when soup is the meal of choice, this cheesy zucchini bacon cornbread will hit the spot.
Easy Skillet Zucchini Bacon Cornbread Recipe
Cornbread is only rivaled by homemade biscuits as the favored bread of choice in the South.It’s served year-round and I can hardly remember a meal when one or the other wasn’t on our dinner table and often there was a basket filled with both. It was an easy transition for me to combine zucchini and bacon with batter to create this delicious skillet baked cornbread. How to make Zucchini Cornbread:
- Zucchini – Fresh zucchini grated on a box grater or using a food processor.
- Bacon – Classic bacon cooked and crumbled.
- Fat – Vegetable shortening for the skillet and vegetable oil for the cornbread batter.
- Dry Ingredients – All purpose flour and plain white cornmeal. You could use plain yellow cornmeal, too.
- Leavening – Baking powder and salt.
- Seasonings – Granulated sugar, onion powder and garlic powder.
- Milk – Buttermilk, low fat is fine.
- Eggs – 2 large eggs.
- Cheese – Shredded sharp white cheddar cheese or golden cheddar cheese.
How to Make the Best Skillet Zucchini Bacon Cornbread Recipe
In the Summer, when zucchini comes in season in such abundance, there is almost no end to the dishes you can create with this vegetable. I’ve been wanting to develop a cornbread using fresh zucchini, and this Summer with so much on my hands, it gave me the perfect opportunity to do so. For a little smokiness I decided to add bacon to the cornbread, and bake it in my trusty and much loved, Lodge Cast Iron skillet to give it that crispy crunch that only cast iron can give.
- Ingredients you’ll need to make homemade Zucchini Bacon Cornbread: 2 cups shredded fresh zucchini, (no need to peel) all purpose flour, white cornmeal, cooked and crumbled bacon, granulated sugar, baking powder, onion powder, salt, garlic powder, shredded cheddar cheese, buttermilk, large eggs, vegetable oil and shortening or the skillet.
- Kitchen gadgets you’ll need: Mixing bowl, cast iron skillet or similar, whisk, large spoon or spatula, cheese grater for the zucchini and cheddar cheese, measuring cups and spoons.
- It’s important to remove as much liquid as possible from the zucchini prior to adding it to the batter. Ring it in a clean, lint free kitchen towel to dry it out.
- I bake this cornbread in my cast iron skillet. You can bake it in any oven safe skillet or baking dish in a similar size. You could also turn it into muffins. Adjust the baking time, if doing so they won’t take as long to bake.
- You could use a different flavor of cheese, if desired. For example, you could use pepper jack cheese to add a little heat to the flavor overall.
- Store leftover Zucchini Bacon Cornbread chilled in the refrigerator for up to 3 days. Reheat in single servings in the microwave.
More Southern Cornbread Recipes to Make
You could serve cornbread with any meal, but it’s especially good alongside a bowl of beans, chili, soup or chowder. More Southern style cornbread recipes you may also like to try:
- Hot Water Cornbread is a humble dish made with pantry ingredients.
- You’ll have the kiddos eating their vegetables with this Broccoli Cheese Cornbread.
- Southern Cornbread Dressing recipe is a holiday must-make.
- Pulled Pork Stuffed Cornbread goes with pinto beans like peas and carrots.
- You can serve this Layered Southwestern Cornbread Salad as a side dish or a dip with tortilla chips.
- Add a little kick to supper with this Jalapeno Pepper Jack Cornbread.
- You may also like this recipe for Zucchini Fritters from Fifteen Spatulas.
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Helpful Kitchen Items:
Skillet Zucchini Bacon Cornbread
Ingredients
- 2 Tbsp vegetable shortening for the skillet
- 2 cups shredded fresh zucchini
- 8 slices bacon cooked and crumbled
- 1 cup all purpose flour
- 1 cup plain white cornmeal
- 3 Tbsp granulated sugar
- 1 Tbsp baking powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp garlic powder
- 1 3/4 cup buttermilk
- 2 large eggs
- 1/4 cup vegetable oil
- 2 cups shredded sharp white cheddar cheese divided
Instructions
- Preheat the oven to 425°F. Dollop 2 tablespoons of shortening into a 10-inch cast iron skillet and place into the oven to melt while the oven preheats
- Shred the zucchini removing any seeds. Ring in a kitchen towel or paper towels until all of the excess moisture has been removed, then set aside while you prepare the rest of the ingredients.
- Cook and crumble the bacon and remove reserve 2 Tbsp bacon drippings in pan. Add shredded zucchini to the drippings and saute over medium-high heat for 2 minutes to slightly cook and remove residual moisture before adding to the batter. Set aside.
- In medium mixing bowl, use a whisk to mix together flour, cornmeal, sugar, baking powder, onion powder, salt and garlic powder until combined.
- In a separate small bowl, whisk together the buttermilk, eggs and oil until fully combined. Mix into the dry ingredients mixing until fully moistened.
- Fold in zucchini, bacon and 1 1/2 cups cheese. Mix just until combined.
- Swirl the bottom and sides of the skillet with melted shortening.
- Spread batter into hot iron skillet and sprinkle the remaining cheese on top.
- Bake for 25-30 minutes, or until golden. Serve hot.