Holly’s Favorite Corn Bread
With Love & Butter
Makes 8 wedges

¾ cup stone ground cornmeal
1 cup flour
1 tbsp. baking powder
1 tbsp. honey
¼ tsp. salt
1 cup milk
1 egg
½ cup (1 stick) butter, melted
8 tsp. pesto
¼ cup freshly grated Parmesan cheese

Preheat the oven to 375°F with the rack in the middle of the oven.  Butter a 9- to 10-inch glass pie plate.

Place all the ingredients except the pesto and cheese in a medium bowl and mix, by machine or by hand, until just combined.  Scrape down the bowl once or twice.  Smooth the batter into the pie dish.  Evenly blob 8 teaspoons of pesto around the edge of the batter, so that each wedge of cornbread will show a bit of green at the base.  Scatter the whole dish with the Parmesan.  Bake 15 minutes, rotate the dish, and bake for 5 to 10 minutes more or until the top is light brown and a toothpick comes out easily.  Cut into 8 wedges and serve.