Zucchini corn bread
1 cup(s), coarsely shredded
1 cup(s), lowat 1%
Canned cream style white corn
Weight Watchers Reduced-fat Mexican style shredded cheese
½ cup(s), extra-sharp
2 large, room temperature
2 medium, minced
1 Tbsp, melted
- 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.
- 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.
- 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.