1 tsp salt
1 tsp baking powder
½ tsp baking soda
2 ½ cups cornmeal
1 to 2 Tbsp honey
1 to 2 large eggs, beaten*
1 to 2 Tbsp oil
2 cups buttermilk*
Preheat oven to 425°F. Grease an 8"x8" pan or muffin pan. (I usually use a 9" cast iron frying pan.)
Sift the salt, baking powder, and soda together and combine with the cornmeal. Mix the wet ingredients together, then add the dry, stirring just until smooth. Pour into the greased pan and bake between 15 minutes (if you're using a muffin pan) and 25 minutes. (If you're using a cast iron frying pan, it's usually done in about 20.)
* If you use 2 eggs, cut back a little on the buttermilk - say, to 1.5 cups.
Credits: This recipe comes from the Laurel's Kitchen Bread Book. If you like bread, this is one book that's definitely worth the investment.