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Skillet Zucchini Bacon Cornbread

Course Bread, Side Dish
Cuisine American
Keyword skillet-zucchini-bacon-cornbread
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 10 servings
Calories 392kcal
Author Melissa Sperka


  • 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


  • 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.


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


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