Heirloom Cornbread

Ingredients

• 2 cups cornmeal

• 1 teaspoon kosher salt

• 1 teaspoon baking soda

• 2 teaspoons baking powder

• 1 egg (at room temperature, beaten)

• 4 tablespoons unsalted butter (melted and cooled)

• 4 tablespoons honey (or equal amount of sugar)

• 1 ½ cups plain yogurt (room temperature, can substitute equal amount of sour cream or buttermilk)

Directions

Preheat oven to 400 F. In a large bowl, mix the cornmeal, salt, baking soda, and baking powder. In a separate bowl, mix the egg, butter, yogurt, and honey. Create a well in the dry ingredients and pour in the wet ingredients. Mix until just combined. Pour the mixture into a 12-inch cast iron pan. Bake for 20-30 minutes (closer to 20 in a cast iron pan), or until lightly golden brown on top, golden brown around the edges, and a toothpick inserted in the center comes out clean.