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Perfect with warm chili or a Thanksgiving Day feast!

Ingredients

• 1 cup cornmeal
• 1 cup whole wheat flour
• 1 ½ tsp baking powder
• ½ tsp salt
• 1 egg
• 2 Tbsp honey
• 1 ¼ cups buttermilk (Or make your own! Add 1 Tbsp white vinegar to 1 1/4 cups milk and let sit for 10 minutes.)
• 2 Tbsp butter, melted but not hot
• Optional add-ins: 3/4 cup shredded cheddar cheese, diced jalapeños, 1 cup blueberries or strawberries, 1 cup corn, 2-4 Tbsp fresh herbs

Directions

1. Preheat oven to 400°F.
2. Add cornmeal, flour, baking powder, and salt to a medium bowl.
3. In a separate bowl, whisk egg, then whisk in honey, buttermilk, and melted butter.
4. Butter an 8 or 9-inch square baking pan. Pour batter into pan and place pan into preheated oven.
5. Bake for 18-20 minutes until lightly golden on top and cooked through, or when a toothpick inserted into the center comes out clean.
6. Cut into 9 pieces and serve while warm. Keep leftovers in an airtight container for up to 5 days.