Ten Minute Cornbread and a Repeat

On Friday I made Tortilla Soup and Ten Minute Cornbread from Vegetarian Planet. I made the cornbread in a loaf pan instead of in squares like I have done with other recipes, and it took a while to cook as a result of this. It was pretty good and I liked the addition of scallions, which I had never tried before. Still, it lacked punch--it definitely needed more salt or something. I will make more cornbread, because it is delicious, but I don't know if it will be this recipe.

Ten Minute Cornbread
2 cups ground cornmeal
1 cup whole-wheat flour or unbleached white flour
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon baking soda
3 cups buttermilk
2 tablespoons honey
4 eggs
6 tablespoons canola oil, corn oil, or melted butter
1 bunch scallions, both white and green parts, minced (about 1 1/2 cups)
1) Grease a 9-by-5-by-3 inch or a 13-by-9-inch pan. Preheat the oven to 400. In a large bowl, combine the cornmeal, flour, salt, baking powder, and baking soda. In another bowl, whisk together the buttermilk, honey, eggs, and oil or butter. Make a well in the cornmeal mixture, and pour the liquid mixture into it. With a whisk, stir the liquid mixture slowly, gradually incoporating the cornmeal mixture. Once it is totally incorporated, stir in the scallions.
2) Pour the batter into the prepared pan. Bake the bread 45 minutes if you are using a loaf pan, 35 minutes if you are using the larger pan. The bread is ready when a knife inserted into the center comes out clean. Serve and eat the bread as soon as possible.