It has a dense, moist, almost chewy texture that's great with breakfast eggs, soups or stews.
Grease regular sized bread pan and preheat oven to 425 degrees F
In a medium bowl mix:
3/4 cup stone ground corn meal
1 large egg, beaten first in a cereal dish
1 teaspoon honey
1/2 teaspoon salt
pinch of white, black or Cayenne pepper
1 cup plain yogurt (you don't need fancy, or Greek, use the super cheap tub o'yogurt from Aldi)
In bread pan place 1 and 1/2 Tablespoon butter and 1/2 tablespoon EVOO (or other light oil)
Place in oven a few minutes until melted, swirling it up around the bottom edges of the pan.
Pour in batter and bake for about 26-30 minutes. Serve with butter and/or honey or molasses (also gluten free)
Also good with a handful (1/4 to 1/3 cup) of chopped onion, caramelized in a pan with a little butter, then added to batter for a savory side dish, reducing honey to 1/2 teaspoon and adding an extra pinch of pepper.