Zucchini corn bread
6
Points®
Total time: 47 min • Prep: 14 min • Cook: 33 min • Serves: 12 • Difficulty: Easy
Cornbread is one of the most versatile foods. Perfect for breakfast, brunch, or a side dish for a holiday dinner, this particular recipe is a quick one to whip up for the table! Don’t let the long ingredients list stop you; this recipe can be made in one bowl. Light, tender and moist, this cornbread recipe is lightly sweet and ideal for dunking in your favorite warm beverage. You can even try adding zucchini to the batter, which makes it deliciously moist.
Ingredients
Baking soda
¼ tsp
Uncooked bacon
1½ slice(s)
Uncooked zucchini
1 cup(s), sliced, coarsely shredded
1% low fat buttermilk
1 cup(s), lowat 1%
Canned cream style white corn
8 oz
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), extra-sharp
Egg
2 large egg(s), room temperature
Scallions
2 medium, minced
Sugar
3 Tbsp
Unsalted butter
1 Tbsp, melted
Table salt
1½ tsp
Cayenne pepper
¼ tsp
Yellow cornmeal
1¼ cup(s)
All-purpose flour
1 cup(s)
Baking powder
1 Tbsp
Instructions
1
Cook the bacon in a large cast-iron skillet over medium heat until crisp; remove and finely chop, leaving the drippings in the skillet. Preheat the oven to 375ºF.
2
Combine the bacon with the zucchini, buttermilk, creamed corn, cheese, eggs, scallions, sugar, butter, salt, and cayenne in a large bowl, using a wooden spoon. Toss together the cornmeal, flour, baking powder, and baking soda on a sheet of wax paper; stir into the zucchini mixture until just combined.
3
Heat the skillet until very hot, about 2–3 minutes, then remove from the heat. Scrape the batter into the skillet and even the top with a spatula. Bake until lightly browned around the edges and a toothpick inserted into the center comes out clean, about 25 minutes. Use a knife to loosen the bread around the edges of the skillet, and carefully transfer the bread to a rack. Let cool at least 10 minutes. Cut into 12 wedges, and serve warm or at room temperature. Yields 1/12 of bread per serving.
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