Servings: 8

Dry ingredients: subheading: Dry ingredients:
1 cup flour (use oat or rice for gluten free option) 1 cup flour (use oat or rice for gluten free option)
1 cup yellow cornmeal 1 cup yellow cornmeal
2 tsp baking powder 2 tsp baking powder
1/2 tsp salt ½ tsp salt
Wet ingredients: subheading: Wet ingredients:
2 eggs, at room temperature 2 eggs, at room temperature
1/3 cup pure maple syrup or honey ⅓ cup pure maple syrup or honey
1/2 cup plain greek yogurt ½ cup plain greek yogurt
1/2 cup milk of choice - cow’s milk, oat, cashew or almond milk are great options - I like vanilla rice milk. ½ cup milk of choice - cow’s milk, oat, cashew or almond milk are great options - I like vanilla rice milk.
1/4 cup melted butter ¼ cup melted butter

Preheat the oven to 400 degrees F. Grease a 9x9 inch pan or use a 9x9 stone pan.
In a large bowl, whisk together the dry ingredients: flour, cornmeal, baking powder and salt. Set aside.
In a separate large bowl, mix together the wet ingredients: eggs, maple syrup/honey, yogurt and milk. Add dry ingredients to wet ingredients and stir with a spoon until it just begins to combine, then stir in the melted butter until just combined. Do not overmix the batter.
Bake for 18 to 25 minutes or until a toothpick comes out clean or with just a few crumbs attached.
Serve warm with a pat of butter and a drizzle of honey!