Honey Corn Bread

Adapted from Martha Stewart magazine, I have changed the recipe just a bit. The original recipe calls for goat's milk. I have changed it to half rice or almond milk and half yogurt, so you still get a nice tang. Okay, I also added just a little pepper and sometimes I add a little fresh or frozen corn. Enjoy!

• Ready In: 40 mins
• Yields: 6-8

Ingredients

• 1  cup  medium yellow cornmeal
• 1  cup all-purpose flour
• 1⁄4 cup sugar (may use Splenda)
• 1  tablespoon baking powder
•  kosher salt
• 1⁄4 teaspoon fresh ground black pepper (optional)
• 1⁄8-1⁄4 teaspoon cayenne (more or less to taste or you may omit completely)
• 1  large egg
• 1⁄2 cup  rice milk (or almond milk or regular cow's milk)
• 1⁄2 cup plain yogurt
• 1⁄4-1⁄2 cup corn kernel (fresh or frozen)
• 4  tablespoons  melted unsalted butter, plus 1 tbls. butter, room temperature
• 1  lemon, zest of, finely grated (about 1 tsp.)
• 2  tablespoons honey

Directions

1. Preheat the oven to 400*F.
2. Whisk cornmeal, flour, sugar, baking powder, 1 teaspoons salt, pepper(if using), and cayenne together(to taste).
3. Whisk together egg, milk, corn, if using, and yogurt. Gently stir in melted butter and lemon zest.
4. Meanwhile, place the remaining tablespoon butter in an 8" ovenproof skillet(preferably cast iron-you may use a pie dish if necessary). Heat in oven until the butter is melted and foaming, about 2 minutes. Remove from the oven and pour batter into skillet.
5. Bake until top is golden and a toothpick inserted into the center comes out clean, about 25 minutes. Brush the top with honey and let cool. Enjoy!