Zucchini Corn Bread

To discount the massive calorie intake of Carol's chili, I make a WW cornbread to go with...4 pts/wedge serves 12. The extra wedges can be wrapped in plastic wrap and put into a ziplock freezer bag and defrosted in the microwave. Also a good way to sneak in veggies, for those of us who have kids that don't eat them regularly...or at all!

1.5 bacon slices
1c zucchini, coarsely shredded (about 1.5 sm)
1c low-fat buttermilk
1-80z can creamed corn
1/2 c shredded ex sharp cheese
2 lg eggs, RT
2 scallions, minced
1 T butter, melted
1.5 t salt
1/4 t cayenne
1-1/4c yellow cornmeal
1c all-purpose flour
1 T baking powder
1/2 t baking soda

Cook bacon in a large cast-iron skillet over medium heat until crisp; remove and finely chop, leaving the drippings in the skillet. Preheat oven to 375
Combine the bacon with zucchini, buttermilk, creamed corn, cheese, eggs, scallions, sugar butter, salt and cayenne in a large bowl with a wooden spoon. Toss together cornmeal, flour, baking powder and baking soda on a sheet of wax paper; stir into zucchini mixture until just combined.
Heat the skillet until very hot, about 2-3 min., 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 wedges and serve warm or at RT.

From WW Greatest Hits