1 c. yellow cornmeal
1 c. whole wheat flour (or all-purpose flour)
1/2 tsp. salt
1 tsp. baking powder
1 tsp. baking soda
1/4 c. honey
1 beaten egg or 1 tsp. egg replacer whipped in 1 tbsp. water
1 7/8 c. buttermilk
1 tsp. butter
2 c. fresh or frozen corn (optional)

Preheat oven to 375 degrees. Combine dry ingredients. Stir in liquid ingredients. Stir in corn. Do not overmix. Corn bread batter must be a little lumpy. Pour batter into well buttered 8 x 8 inch pan. Bake for 1/2 hour without corn or 55 minutes with corn, until toothpick inserted in center comes out clean. Cool slightly and cut into 2 inch squares.

The batter can be prepared hours in advance and refrigerated (covered) in the baking pan until 1/2 before baking.