Skillet Zucchini Bacon Cornbread

Course Bread, Side Dish

Cuisine American, Southern

Keyword skillet-zucchini-bacon-cornbread

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 392kcal

Author Melissa Sperka

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.

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