Carrot-Zucchini Cornbread

Name: Carrot-Zucchini Cornbread
Ingredients: 1/2 cup grated carrots; 1/2 cup grated zucchini; Kosher salt; Cooking spray; 1 1/2 cups yellow cornmeal; 1/4 cup all-purpose flour; 2 tablespoons sugar; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1 egg; 1 cup milk; 1 cup sour cream or plain Greek yogurt; 2 tablespoons unsalted butter, melted; 1/4 cup chopped fresh parsley

14 ingredients

9 steps

Ingredients

1/2 cup grated carrots
1/2 cup grated zucchini
Kosher salt
Cooking spray
1 1/2 cups yellow cornmeal
1/4 cup all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 egg
1 cup milk
1 cup sour cream or plain Greek yogurt
2 tablespoons unsalted butter, melted
1/4 cup chopped fresh parsley

Directions

1

Sprinkle the carrots and zucchini with salt.
2

Set aside for 15 minutes; squeeze dry.
3

Preheat the oven to 400 degrees F. Coat a 9-inch-square baking dish or a 9-inch cast-iron skillet with cooking spray.
4

Whisk the cornmeal, flour, sugar, baking powder, baking soda and 1/4 teaspoon salt in a large bowl.
5

In a separate bowl, whisk the egg, milk, sour cream and melted butter; whisk into the dry ingredients until combined.
6

Fold in the carrots, zucchini and parsley.
7

Pour the batter into the prepared dish or skillet.
8

Bake until the cornbread springs back when pressed in the center, 25 to 35 minutes.
9

Let cool 15 minutes in the dish, then loosen the edges and slice.