1/4 c honey
1/2 c butter, melted
1 c buttermilk or milk
1/2 tsp baking soda
1/2 tsp salt
1 c cornmeal
1 c flour
In a mixing bowl, stir honey into warm melted butter until blended; beat in buttermilk, then eggs. Stir in the dry ingredients all at once until just moistened. Scrape the batter into a buttered 8 inch square pan. Bake in 375 degree oven for 30-40 minutes or until toothpick inserted in center comes out clean. Cool in pan on rack. Serve warm with honey or maple syrup.
Gluten restrictions: substitute all-purpose gluten-free flour for the regular flour, and add 1/4 tsp xanthan gum to the dry ingredients. I have also made this with straight brown rice flour in place of the wheat flour, and the 1/4 tsp xanthan gum, to make it an unrefined carbohydrate, with no noticeable difference.
Sugar restrictions: Replace the 1/4 c honey with 3 pkts stevia.
berry cornbread variation
Add 1 c frozen chopped berries dusted with flour to the batter. I especially like to use blueberries.
mexican cornbread variation
Reduce the honey by half, and add 1/2 c diced roasted green chiles (1 4-oz can) and 1 c grated cheese to the batter.
corn muffin variation
Double the recipe, adding the liquid ingredients to the dry. Spoon into greased muffin tins and bake in a 375 degree oven for 12-15 minutes. One doubled recipe makes 18 – 24 muffins, depending on size and whether the additions were added to the batter. To make gluten-free muffins, spoon the batter into the muffin tins with an ice cream scoop, and leave the muffin batter mounded in the tin. The baked muffins will retain that shape and will not rise further. The doubled recipe makes 12 – 18 gluten-free muffins.