Iowa Corn Bread with Bee Butter

1 extra large egg
1 cup whole milk
1 tablespoon finely grated orange zest (I used more)
3 tablespoons butter, melted
1 1/4 cups all-purpose flour
3/4 cup cornmeal (I use Bob’s Red Mill)
1/4 cup sugar
3 tablespoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger

Preheat oven to 400° F. Grease and flour (I used Baker’s Joy) an 8” x 8” square pan; set aside.

In a small bowl, whisk egg well; stir in the milk and zest, and set aside.

Melt butter. Sift together dry ingredients and mix well. Stir in milk mixture and butter, pour into prepared 8" pan.

Bake 20 to 22 minutes, or until a knife or wooden pick inserted into the center comes out clean.

Serve hot with Bee Butter.

Bee Butter

1/2 cup unsalted butter, room temperature
2 tablespoons honey

Whip together butter and honey until blended. Serve with corn bread, on biscuits, or your morning toast.