Sweet Buttermilk Cornbread

Preheat the oven to 400F and position a rack in the middle. Melt 1/2 cup of butter in a 9-inch cast iron skillet over stove top on medium heat. Once melted, turn off the heat and set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, baking soda and salt.

Make a well in the center and add the buttermilk, eggs and honey. Mix together until fully combined then add half of the slightly cooled melted butter. Mix again until just combined (don't over mix).

Quickly warm up the remaining butter in the skillet on the stove top, once it starts bubbling, turn off heat and pour the batter into the hot butter skillet. It should sizzle as you pour.

Bake until the cornbread begins to brown on top and a toothpick inserted in the center comes out clean (about 20-22 minutes). Allow to cool for 10 minutes before slicing and serving.