Gluten-Free Cornbread

2 cups coarse yellow cornmeal

1 tsp salt

1 tsp baking soda

2 tsp baking powder

2/3 cups chopped pecans [optional]

1 egg, beaten

4 tablespoons butter, melted and cooled

1 1/2 cups yogurt

4 tbsp honey

Preheat oven to 400° F. Grease a square pan.

In a small bowl whisk together the dry ingredients.

In a large bowl combine the wet ingredients.

Dump dry into wet & mix not too well.

Pour into prepared 12-muffin [or 8" square] pan and bake for 20 minutes until a knife draws out clean.