Note: The cake mix includes a separate packet of cream of tartar. Remove and save for another use.

1. Preheat oven to 400 degrees. Spray an 8-inch square pan with gluten free vegetable cooking spray.

2. In a large bowl, whisk together cornmeal, cake mix, baking powder, baking soda, and salt.

3. In a medium bowl, whisk together eggs, buttermilk, and honey. Make a well in the center of the dry ingredients and pour in the wet ingredients. Use a large spoon to stir together until just combined. Pour the mixture into the prepared pan, spreading the batter so it's even.

4. Bake until top is golden and a toothpick inserted in the center comes out clean, about 18 to 20 minutes. Let cool 5 minutes, then cut into squares and serve warm, or let cool completely to use for stuffing.

Source: Hannaford fresh Magazine, November - December 2011