Zucchini Cornbread Recipe

Ingredients

• 1½ cups yellow cornmeal
• 1 cup all-purpose flour
• 1 teaspoon kosher salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 pound zucchini, coarsely shredded (about 3½ cups shredded zucchini)
• 1/2 cup sour cream or plain Greek yogurt
• 1/2 cup buttermilk or regular milk
• 2 large eggs
• 1 tablespoon honey or maple syrup
• 4 tablespoons unsalted butter, melted
• 1 tablespoon bacon drippings or 1 additional tablespoon unsalted butter