Greek Cornbread Recipe



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Serves 6-8:
1 zucchini, grated with the peel
6 oz feta cheese, cubed
1 roasted red pepper, chopped
Optional: 3 scallions finely sliced, dill, chives

The Dry Ingredients:
1 cup all-purpose flour
1 cup cornmeal
1 and ½ teaspoons salt
1 teaspoon baking powder
½ teaspoon baking soda

The Wet Ingredients:
2 eggs
1 cup whole milk plain yogurt
2-3 tablespoons whole milk
4 ounces unsalted butter, melted
2 tablespoons olive oil
3 tablespoons honey

Preheat the oven to 400 °F, 200° C.

Combine the dry ingredients in a bowl and whisk together to combine.
Combine the wet ingredients in another bowl and whisk together until combined.
Add the dry ingredients to the wet ingredients and whisk until combined.
Fold in the shredded zucchini, feta cheese, and red pepper.
Grease a cast iron skillet (or a 9-10-inch springform baking pan) with butter. Spread the batter in the prepared baking pan.
Bake approximately 35-45 minutes or until a toothpick that is inserted in the center comes out clean.
Set aside to come to room temperature and serve!

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