Honey Corn Bread
3
People talking
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:
- 40mins
- Units:
Nutrition Information
3
People talking
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
- Preheat the oven to 400*F.
- Whisk cornmeal, flour, sugar, baking powder, 1 teaspoons salt, pepper(if using), and cayenne together(to taste).
- Whisk together egg, milk, corn, if using, and yogurt. Gently stir in melted butter and lemon zest.
- 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.
- 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!
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RECIPE MADE WITH LOVE BY
@Sharon123
Contributor
@Sharon123
Contributor
"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!"
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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. -
I made this with whole milk and left out the cayenne pepper. It was great as a sweet snack. Thank you for posting
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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.
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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!
