• Preheat oven to 425℉ (220 ℃). Place 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 whisk together the 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 two 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
• Using oven mitts, carefully remove the hot iron skillet from the oven and set on aire rack or kitchen towel. Pour the batter into the iron skillet and level with an offset spatula.
• Return the cast iron skillet to the middle oven rack and bake for 20-22 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!