Ingredients:

1 cup fine yellow cornmeal, preferably stone-ground

1 cup unbleached all-purpose flour

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon sea salt

1 extra-large egg

4 tablespoons melted butter

3 tablespoons honey

1 cup buttermilk

 

Directions:

Preheat the oven to 400 F.

 

Put the cornmeal, flour, baking powder, baking soda, and salt in a large bowl, and stir with a wooden spoon until thoroughly mixed.

 

In a separate bowl, beat the egg with the melted butter, honey and buttermilk. Stir into the dry ingredients to make a thick, smooth batter. Transfer the mixture to the prepared pan and spread evenly.

 

Bake for 15 to 20 minutes until golden and a toothpick inserted into the center comes out clean. Turn out onto a bread board, cut into large squares and serve warm.

 

Serves 6 to 8