Honey Corn Bread

• 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

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!

yellow cornmeal, flour, sugar, baking powder, kosher salt, fresh ground black pepper, cayenne, egg, rice milk, plain yogurt, corn kernel, unsalted butter, lemon, honey

Taken from www.food.com/recipe/honey-corn-bread-426742 (may not work)