Skillet Zucchini Bacon Cornbread

Easy Skillet Zucchini Bacon Cornbread Recipe

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.
• 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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Skillet Zucchini Bacon Cornbread

Prep Time20 minutes mins

Cook Time30 minutes mins

Total Time50 minutes mins

Course: Bread, Side Dish

Cuisine: American

Keyword: skillet-zucchini-bacon-cornbread

Servings: 10 servings

Calories: 392kcal

Author: Melissa Sperka

Ingredients

• 2 tablespoon 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 tablespoon granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon onion powder
• 1 teaspoon salt
• ½ teaspoon garlic powder
• 1 ¾ cup buttermilk
• 2 large eggs
• ¼ cup vegetable oil
• 2 cups shredded sharp white cheddar cheese divided

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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 tablespoon 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 ½ 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.

Notes

If you'd like to add a little heat, substitute pepper-jack cheese in place of the sharp white cheddar cheese.

Nutrition

Serving: 1serving | Calories: 392kcal | Carbohydrates: 30g | Protein: 14g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 550mg | Potassium: 399mg | Fiber: 2g | Sugar: 7g | Vitamin A: 399IU | Vitamin C: 4mg | Calcium: 278mg | Iron: 2mg

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