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Skillet Zucchini Bacon Cornbread
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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 8 pieces
Author Melissa Sperka

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.

Notes

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