2/3 c. all-purpose or unbleached flour
2/3 c. cornmeal
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
3 tbsp. butter
1/2 c. buttermilk
2 tbsp. honey
1 egg

TOPPING:

1 tbsp. cornmeal
2 tsp. sugar

Lightly spoon flour into measuring cup; level off. In medium bowl, combine flour, 2/3 cup cornmeal, baking powder, baking soda, and salt; blend well. Set aside. In small microwave-safe bowl, microwave butter on high for 15 to 30 seconds or until melted. Stir in buttermilk, honey, and egg until well blended. Add to flour mixture; stir just until dry ingredients are moistened. Pour into ungreased 8 or 9 inch round microwave-safe dish. In small bowl, combine topping ingredients; blend well. Sprinkle over batter. Microwave on medium for 5 minutes, rotating dish once halfway through baking. Microwave on high for 2 to 2 1/2 minutes or until cornbread pulls away from sides of dish, rotating dish once halfway through baking. Let stand 5 minutes on flat surface. Cut into wedges. 6 to 8 servings.

Tips: To substitute for buttermilk, use 1 1/2 teaspoons vinegar or lemon juice plus milk to make 1/2 cup.