Preheat oven to 425°F. Grease an 8" square baking pan.***
Combine the dry ingredients. Make a well in the center and add the buttermilk and egg (and honey, if using). Mix the wet ingredients with a fork, then mix in the dry a bit at a time until well combined.
Pour batter into prepared pan and bake for 30 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
*For gluten free, omit WW pastry flour and instead use a gluten free flour blend, corn flour or an extra 1/2C cornmeal (for a total of 2C).
** I find the sweetener to be unnecessary when using high quality cornmeal, and typically omit it.
*** A cast iron skillet with sides works beautifully, as well!