Wednesday, May 13, 2015

Zucchini Bacon Cornbread

Bacon. Bacon. Zucchini.   We bought some really good small batch bacon this week, and so began the week of bacon.  My husband has been a happy, happy bacon boy -- bacon and beet greens brown rice lunches, and the double bacon theme for this supper -- zucchini bacon cornbread and bacon tomato soup.  In a Bacon Bliss.

Zucchini Bacon Cornbread

4 slices bacon, cooked crisp and crumbled
2 small or 1 large zucchini
2 eggs
1/3 cup honey
1/4 cup melted butter, cooled
1/3 cup buttermilk
1 1/2 cups flour
1 cup coarse cornmeal
2 tsp baking powder
1 tsp baking soda
1/2 tsp salt plus a pinch

Slice 10 thin rounds off of the zucchini and grate the rest on a box grater.  Reserve the rounds, and place the grated zucchini in a colander, and sprinkle with 1/2 tsp salt, toss to combine and allow the zucchini to drain for about 30 minutes.  In the meantime, cook and crumble the bacon.  Melt the butter and allow to cool.

Preheat the oven to 425 degrees.  Oil a 8-10 inch cast iron skillet and place in oven for about 7 minutes, until very hot.

Squeeze the excess water from the grated zucchini and place the grated zucchini in a bowl.  Add the eggs, honey, cooled melted butter and buttermilk to the bowl and combine.  In a separate bowl, combine the dry ingredients, including a pinch of salt.  Make a well in the dry ingredients, and add the wet ingredients to the dry, folding with a spatula just to combine without over-mixing.  Gently fold in the bacon crumbles.

Remove hot skillet from the oven and pour the batter in.  Arrange the zucchini rounds on top.  Bake for approximately 13-14 minutes, until it's golden and test toothpick comes out clean.

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