Dilled Zucchini Cornbread

• 4 Tablespoons Unsalted Butter, Divided
• 1 cup Cornmeal
• 1 cup Flour
• 2 teaspoons Baking Powder
• 1/2 teaspoons Baking Soda
• 2 Tablespoons Sugar
• 1/2 teaspoons Salt
• 1-1/2 teaspoon Dried Dill
• 2 whole Eggs
• 2/3 cups Greek Yogurt
• 2/3 cups Milk
• 1 cup (heaping) Zucchini, Shredded And Gently Squeezed To Get Rid Of Excess Moisture

1. Preheat the oven to 400u0b0F. Place a 10-inch cast iron or baking pan in the oven.
2. Melt 2 tablespoon of butter and set it aside, allowing it to cool.
3. In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, sugar, salt, and dill. Set aside.
4. In a medium bowl, whisk together the eggs, yogurt and milk until combined. Drizzle in the melted butter, whisking continuously.
5. Add the wet ingredients to the dry ingredients and fold until nearly combined. Add the zucchini and stir until blended.
6. Add the remaining 2 tablespoons of butter to the preheating pan in the oven and carefully swirl to evenly coat the bottom. Carefully add the batter to the pan, smoothing the top, and bake for 25 minutes, until golden. Serve warm or at room temperature.
7. Adapted from Cook's Illustrated.

unsalted butter, cornmeal, flour, baking powder, baking soda, sugar, salt, dill, eggs, greek yogurt, milk, zucchini

Taken from tastykitchen.com/recipes/breads/dilled-zucchini-cornbread/ (may not work)