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Categories:
yellow cornmeal flour sugar baking powder kosher salt fresh ground black pepper cayenne egg rice milk plain yogurt corn kernel unsalted butter lemon honey
Viewed: 73 - Published at: 4 years agoIngredients
- 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
Method
- 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!
