Giant Zucchini-Corn Fritter
Adapted from Lori McLain/Just A Pinch
John and I love zucchini. When I saw this recipe I knew it would be delish. Circle B Ranch Hickory Smoked Bacon, zucchini and cheese. What could be better? Nothing! Enjoy!
2.5 oz. Circle B Ranch Hickory Smoked bacon, cooked & chopped
1 1/2 cup shredded Parmesan cheese
1 onion, cooked
2 cups thinly sliced zucchini
1 pkg. (6.5 oz.) yellow cornbread mix
2 large eggs, beaten
1 cup sour cream
2 cups thawed yellow corn kernels or fresh kernels
1/2 tsp. sea salt
3 Tbsp. melted butter
Heat oven to 375 degrees.
Coat a 10 1/4" cast iron skillet with non-stick cooking spray.
Mix bacon pieces, Parmesan cheese and onions in a medium bowl.
Place half the mixture into the bottom of the prepared skillet.
Layer the thinly sliced zucchini over the mixture.
In another medium bowl, mix together the cornbread mix, egg, sour cream, and corn kernels.
Sprinkle with the sea salt and fold in melted butter.
Pour the cornbread mixture over the zucchini layer.
Top with the remaining bacon-cheese mixture.
Tap pan lightly to settle the ingredients before baking.
Bake in 375 degree oven for 40 minutes, or until knife inserted in center comes out nearly clean.
Cool about 8 minutes before serving.