This recipe is similar to a quick bread, but it's batter is very thick. The bread is nice and sweet due to the honey and corn meal. My husband loved this recipe with the soup I made. The soup had a nice tomato base--it would also taste very good with chili or anything
Makes 1-9 x 5 inch loaf
Grease pan with butter or shortening, even if you use a non stick pan
1 2/3 c. buttermilk
2 ½ c. whole wheat flour
½ c. corn meal
1 tsp. salt
1 tsp. baking soda
½ c. honey
Preheat oven to 325 degrees. Whisk the flour, corn meal, salt and baking soda together in a large bowl. Mix the honey and buttermilk together in a separate bowl. Add the wet ingredients to the dry ingredients and stir gently just until combined. Pour the dough into the prepared pan. (The dough is pretty thick---it's thicker than a cake mixture). Bake for 45-55 minutes, or until bread is firm and a toothpick comes out clean. Cool in the pan for 15 minutes, then remove and cool completely on a wire rack.
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