serves 8

Ingredients

• 2 Tbsp vegetable oil

• 2 cups cornmeal

• 1/2 tsp baking powder

• 1/2 tsp baking soda

• 1/2 tsp salt

• 1 1/2 cups skim milk

• 1 large egg

• 3 Tbsp melted unsalted butter

• 2 ripe bananas, mashed

• 1/4 cup honey or agave nectar

Directions

Preheat oven to 450 F.

Place vegetable oil in a 10-inch black cast iron skillet and swirl to coat the sides and bottom evenly. Place skillet in oven to heat.

In a bowl, combine dry ingredients. Mix well. In a medium bowl, combine milk, egg, butter, bananas, and honey. Mix well. Add dry ingredients and stir just to combine. Remove the hot skillet from the oven and pour cornmeal batter into the skillet.

Bake 25 to 30 minutes or until golden brown and a toothpick comes out clean. Let sit five minutes. Turn out onto a cutting board and cut into 8 wedges.