This is a dense, corn-flavored bread with no wheat, slightly sweet, best served hot with butter. In the geography of cornbread styles, it falls somewhere between Northern and Southern, which I guess is no surprise considering where I live (Southern Indiana).
Hear more about raising and processing seed corn on this episode of Earth Eats.
1/4 c unsalted butter
2 c cornmeal
1 T honey (optional)
1/2 t salt
1 1/2 c simmering water
1 t baking powder (make sure there are no lumps)
Preheat oven to 400. Put the butter in a 10" pie pan or cast iron skillet and put it in the oven to melt. Meanwhile, whisk simmering water, honey, and salt into cornmeal and let it stand at least 5 minutes--longer is fine. When the butter is melted and bubbling, whisk the eggs vigorously into the cornmeal mixture, followed by the butter, followed by the baking powder (mix it in fast but thoroughly). It's OK if some butter is left in the pie pan. Pour the batter--it'll be thick--into the pan and bake for around 20 minutes--edges should be browned and center firm.