Classic Southern Cornbread

Preheat the oven to 425°F. Place a 10-inch cast iron skillet in the oven while it heats. Add 1 tablespoon of butter to the skillet during the last few minutes so it melts and coats the bottom.

In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, and salt. In another bowl, whisk the eggs, buttermilk, melted butter, and honey until smooth. Pour the wet ingredients into the dry ingredients and stir just until combined. Do not overmix.

Carefully remove the hot skillet from the oven. Pour the batter into the sizzling butter-coated skillet. It should immediately begin to sizzle around the edges. Bake for 20–25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the skillet for about 5 minutes. Slice into wedges and serve warm with extra butter and a drizzle of honey, if desired.