• Preheat oven to 425℉ (220 ℃) the cast iron skillet on the middle oven rack to heat while making the batter.

Prep Ingredients

• Whisk together flour, cornmeal, baking powder, baking soda, sugar, and salt in a medium bowl.
  156 grams all purpose flour, 225 grams white or yellow cornmeal, 36 grams granulated sugar, 1 tsp fine sea salt, 1.5 tsp baking powder, 1/2 tsp baking soda
• Using a separate medium sized bowl to whisk together buttermilk, sour cream, honey and eggs until smooth.
  300 grams buttermilk, 120 grams sour cream, 1.5 Tbsp honey, 100 grams eggs
• Stir the dry ingredients into the wet ingredients in tow parts, mixing until just combined.
• While gently stirring with a whisk, slowly pour the melted butter until its fully incorporated.
  113 grams unsalted butter
• Fold in the cream corn with a rubber spatula.
  90 grams creamed corn
• Pour batter into the iron skillet and level with an offset spatula.
• Set the cast iron skillet onto the middle oven rack and bake for 20-25 minutes, or until golden on top and a toothpick inserted into the center comes out clean.

Honey Butter

• In a small bowl, stir together the softened butter, honey, and salt.
  84 grams unsalted butter, 2 Tbsp honey, pinch sea salt
• While cornbread is warm drizzle warm honey butter across the top and coat with a pastry brush.
• Cool for 10 minutes on a wire rack. Slice and serve warm with more honey and butter!