2 Tbsp. extra-virgin organic coconut oil
1½ cups cornmeal
½ cup all-purpose flour
1½ tsp. baking powder
1 tsp. sea salt (or Himalayan salt)
1¼ cups buttermilk
1 Tbsp. raw honey
1 large egg lightly beaten
Preheat oven to 375° F.
Heat oil in medium ovenproof skillet (or an 8-inch square baking pan) over medium heat; heat until hot, about 2 minutes. Remove from heat. Set aside.
Combine cornmeal, flour, baking powder, and salt in a large bowl; mix well. Set aside.
Combine buttermilk, honey, and egg in a medium bowl; whisk to blend.
Add buttermilk mixture to cornmeal mixture; mix until just blended. If it seems too dry, add 1 to 2 Tbsp. of buttermilk.
Pour the batter into prepared skillet; smooth top evenly.
Bake for 28 to 32 minutes, or until a toothpick inserted into the center comes out clean, and top is lightly browned.
Cut into sixteen slices; serve hot or warm.