Instructions

1. In a large bowl, stir together the cornmeal, flour, ground hazelnuts, baking soda, and salt.
2. In a separate bowl, cream together the honey and fat with a wire whisk or electric mixer.
3. Add the eggs to the honey and fat mixture, and cream them until they're fluffy.
4. Add the buttermilk, and mix very well.
5. Pour the wet ingredients into the dry ingredients, and stir them until they are well combined, and then stop.  Do not over-mix or the texture will be too heavy.
6. Let the batter sit for an hour or two, or overnight in the refrigerator.
7. Preheat your oven to 145 Celsius or 300 Farenheit.
8. Generously grease a large rectangular cake sheet or two round pans with the fat or butter.
9. Pour the batter into the pan(s) and then drizzle it with a little honey or pure maple syrup.
10. Bake for 1 hour, and test it for doneness.  It's done when a skewer or knife can be stuck into it and come out clean.

Serving Tips