
Cast Iron Corn Bread with Carrots
This cornbread makes a great alternative to bread, especially alongside a soup or stew. For a more savoury twist, add jalapeño or sundried tomatoes. Serves 8 Ingredients: 2 cups medium cornmeal 2 large eggs, separated 1 large or 2 medium carrots, grated 1 teaspoon baking powder ½ teaspoon salt 1 cup Greek yogurt ½ cup buttermilk 3 tablespoons extra-virgin olive oil 1 tablespoon butter Directions: Preheat oven to 400°F. In medium bowl, whisk together Greek yogurt, buttermilk,