Egg-nog Corn Cake

1-1/2  cups		½ cup coarse yellow cornmeal
2  tablespoons		sugar
3/4  teaspoon		baking soda
1/2  teaspoon		baking powder
1  teaspoon		Zest of one orange
3/4  teaspoon		salt
1-3/4  cups		egg nog
2		large eggs
1/2  cup		unsalted butter

Tip: For nutritional information on all the ingredients in Egg-nog Corn Cake just click on each ingredient name. Then adjust the serving size for any Egg-nog Corn Cake ingredient with the serving size tool in the nutrition facts area to the right to see how you can save calories, carbs and more.

Preheat oven to 425 degrees F. Place butter in 10-inch cast-iron skillet, or heavy-duty 10-inch cake pan. Transfer to oven until butter melts, about 5 minutes. Meanwhile, in a large bowl, whisk together cornmeal, sugar, baking soda, baking powder, salt and orange zest. In another bowl, whisk together egg-nog and eggs until well combined.
Remove skillet/cake pan from oven and swirl butter around to coat pan. Pour excess melted butter into egg-nog mixture. Make a well in center of dry ingredients and add egg-nog mixture. Stir until just combined; then pour batter into hot skillet. Bake until golden brown with a crusty top, about 25 minutes. Let cool slightly before serving.