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Apple Zucchini Corn Bread
Ingredients
2 tablespoons bacon fat
Eleven-inch cast iron skillet
1 1/2 cups white corn meal
1 1/2 cups all-purpose flour
1 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
1 tablespoon ground cinnamon
3 whole large eggs
1 cup brown sugar
1/2 cup granulated sugar
1 tablespoon vanilla extract
1/2 cup whole milk
1/3 cup vegetable oil
2 cups grated zucchini (do not ring out liquid)
1 baking apple peeled, cored and shredded (We used Fuji)
1 11–ounce can kernel corn, drained
Instructions
Preheat oven to 350 degrees F and place an 11” cast iron skillet in the center of the oven with the bacon fat in the pan. Let this pan stay in the oven to get hot while you prepare the rest of the ingredients.
In a large bowl combine corn meal, flour, salt, baking powder, baking soda and cinnamon. Stir to combine.
In a separate large bowl, or in a stand mixer with the paddle attachment, beat eggs until pale then beat in both sugars and beat for one minute.
Add vanilla, milk, oil, zucchini, apples and corn to the egg and sugar mixture and stir to combine.
Add wet to dry and stir with a wooden spoon just until combined. Do not overmix.
Using a pot holder, remove hot pan from the oven and place pot holder around handle to remind you it is hot. Pour in the batter and place back into the oven, remove pot holder and bake for 40-45 minutes or until a tooth pick inserted into the center comes out clean. Ours was done at 40 minutes.
Cool slightly, then serve warm.
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