Soaked Buttermilk Cornbread

This is even better than the regular buttermilk cornbread recipe I posted earlier.  And it's more digestible because the grains are soaked first.  

Mix together and soak for at least 7 hours:
2 cups cornmeal
2 cups whole wheat pastry flour (Soft white wheat)
2 cups buttermilk

When you're ready to bake, preheat oven to 350 and mix in:
4 eggs,
2/3 to 1 c honey (depending on how sweet you want it)
1/2 c. olive, coconut oil or butter

When mixed, add:
4 tsp baking powder
2 tsp baking soda

Spread in greased (or lined with parchment paper) 15x10x1 jelly roll pan or 9x13 glass pan. (You can also make 24 muffins, but who wants to wash muffin pans? Not me!)   Bake at 350 for 12-18 minutes in the jelly roll pan, or 22-28 minutes in the glass pan.  The center should be set and the top & edges should begin to be golden.

Serve with butter on top.  Can also drizzle honey over the top.