Adapted from Dinosaur Bar B Que Grill

• 1 1/4 cups yellow cornmeal
• 1/4 cup sugar (Xylitol)
• 3/4 cup Pamela’s Gluten-free Baking mix
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon sea salt
• 1 cup buttermilk (or 1 cup whole milk, 1 teaspoon vinegar)
• 2 eggs, slightly beaten
• 1/2 teaspoon vanilla
• 1/4 cup melted butter
• 2 tablespoons raw honey

Set oven at 350.  Grease an 8×8-inch baking pan with butter or coconut oil.  Keep warm in the oven.

Mix the cornmeal, sugar, flour, baking powder, baking soda, and salt in a bowl.  Whisk together the buttermilk, eggs, vanilla, and melted butter in another bowl.  Pour the wet ingredients into the dry and give them a good stir, just til moistened.

Pull the hot greased pan from the oven and pour in the batter.  Bake for about 25 to 30 minutes, or until a toothpick inserted in the middle comes out clean.  When done, take the corn bread out of the oven and brush the top with honey.  Cool slightly before cutting into squares.  Enjoy with butter and honey and your favorite chili!