Chili Lime Cornbread

4 ounces (1/2 cup) Epicurean Butter Chile Lime flavored butter
1 cup flour
1 cup cornmeal
1/3 cup dark brown sugar
1 1/2 teaspoon baking powder
1/4 teaspoon baking soda
1 1/4 teaspoon salt
1/2 cup milk
1 cup plain full-fat yogurt
1 egg

Preheat oven to 400 degrees. Melt butter in the microwave or on the stovetop in a small pan over medium heat. Whisk together flour, cornmeal, brown sugar, baking powder, baking soda and salt. In another bowl, whisk together milk, yogurt and egg.

Measure out 3 tablespoons of the melted butter and pour into an 8-by-8-inch pan. Swirl it around to coat the bottom and sides of pan. Add the remaining butter to the milk/yogurt mixture, then add to the dry ingredients, mixing just until blended. Pour batter into the prepared pan and bake for 20-25 minutes until top springs back and a tester inserted into the center comes out clean.
Recipe and photo provided by Epicurean Butter