Golden, moist, crunchy: heaven. No yeast and who cares when you are serving up such a terrific little quick bread. These are, as they say, rather fine. Stone ground cornmeal is key but if you do not have it, I promise rather wonderful results nonetheless. If you don't want to make mini corn breads, dump this into a cast iron skillet or 9 inch square pan for a hospitality sized corn bread. Buttermilk and a wee kiss of vanilla makes this extra special.