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!
Provided by Sharon123
Categories Quick Breads
Time 40m
Yield 6-8
Number Of Ingredients 14
Steps:
- 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!
Nutrition Facts : Calories 308.6, Fat 10.2, SaturatedFat 5.7, Cholesterol 54, Sodium 212.1, Carbohydrate 50.1, Fiber 2.4, Sugar 15.2, Protein 6.1
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