Instructions: Preheat the oven to 400 degrees. Combine flour, cornmeal, wheat germ, baking powder and salt in large bowl. Make well in center of dry ingredients and add egg, buttermilk, butter, honey and marmalade. With large spoon or dough whisk, stir just until ingredients are moistened yet thoroughly blended; take care not to over-mix.

Pour batter into a greased 8 inch round metal or Pyrex pan (I use a ceramic souffle dish since I like the cornbread to turn out thick). Bake 20 to 25 minutes, until dark golden around the edges and cake tester inserted in center comes out clean. Top will feel firm to the touch. Let stand 30 minutes before cutting into thick wedges to serve. (This is a very moist bread, so I let it stand until its room temperature or make it the night before and reheat.)

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