I made this with whole milk and left out the cayenne pepper. It was great as a sweet snack. Thank you for posting
What a unique flavor this corn bread had. I used Splenda, almond milk, frozen corn and a little more than 1/4 teaspoon of the cayenne pepper. I can't believe what a difference the cayenne pepper made. You can taste the sweetness of the sugar, corn and honey and then that little bit of heat creeps in. The corn bread was nice and moist. Thanks for another great recipe, Sharon123. Made for June, 2010 Aus/NZ Swap.
My kids have been asking for a long time that I make corn bread, so I decided to try this recipe. We really enjoyed it. I had to leave out the corn (due to dental restrictions), and I used whole milk (it's all I had on hand), but otherwise stuck to the recipe as written. And I thought the yogurt and cayenne were nice touches. But my corn bread came out quite dry. Maybe next time I'll brush on more honey to soften it up a bit more. I will make this again, since the family really likes corn bread and I think this is a great "keeper" of a recipe. Thanks for sharing your recipe, Sharon123.