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
-
1/8-1/4 teaspoon cayenne (more or less to taste or you may omit completely)
-
1/2 cup rice milk (or almond milk or regular cow's milk)
-
1/2 cup plain yogurt
-
4 tablespoons melted unsalted butter, plus 1 tbls. butter, room temperature
-
1 lemon, zest of, finely grated (about 1 tsp.)
-
2 tablespoons honey
-
1 large egg
-
1/4-1/2 cup corn kernel (fresh or frozen)
Instructions
- 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!