1/4 cup dry cornmeal
1/2 cup water
1 tablespoon baking powder
1 tablespoon salt
1 teaspoon baking soda
1 cup buttermilk flour
1 teaspoon baking powder, divided
1/2 teaspoon salt
1/2 teaspoon lemon juice
1 egg, beaten
1 teaspoon ground cinnamon
2 teaspoons honey
1/4 teaspoon ground nutmeg
1 cup water
2 eggs
Preheat oven to 350 degrees (175 degrees C). Place the cornmeal in a sheet pan and pour water over it. Cover sides and top with baking powder.
In a large bowl, combine 1/2 cup water, cornmeal, baking powder and salt. Stir to coat. Adjust to taste.
In a mixing bowl, combine 1 1/2 cup flour, baking powder, 1/2 teaspoon baking soda, 1/2 cup buttermilk flour, 1 teaspoon lemon juice, egg, 1/4 cup water and remaining 1/2 teaspoon lemon juice. Mix well to distribute. Cut cornbread into 3 pieces. Place cornbread into one of 4 baking sheets.
Bake in preheated oven for 6 minutes, or until lightly browned on the bottom. Drain on paper towels. Serve hot or cold.