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Pamela Salzman


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1 cup whole wheat pastry flour or whole spelt flour or your favorite GF baking mix

1 cup yellow cornmeal, preferably stone-ground*

2 teaspoons aluminum-free baking powder

½ teaspoon aluminum-free baking soda

½ teaspoon fine grain sea salt

1 cup buttermilk**

½ cup melted unsalted butter (1 stick) or coconut oil or olive oil

2 large eggs***

4-6 Tablespoons honey or Grade A maple syrup (I use 4 Tbs.)

1 cup COOKED quinoa (optional)

1 cup fresh or frozen corn kernels (optional)

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