6tablespoons(113 grams) unsalted buttercut into slices
1 ¼cups(156 grams) all purpose flour
1 ¼cups(225 grams) white or yellow cornmeal
1 ½teaspoonsbaking powder
1 ¼cups (300 grams) full fat buttermilk
½cup(120 grams) sour cream
2large eggslightly beaten
¾cupcreamed corn*canned cream corn
Preheat oven to 425 F (220 C). Place butter slices into a 9 inch cast iron skillet.
Add flour, cornmeal, baking powder, baking soda, and salt in medium bowl. Hand whisk to combine.
Using a separate bowl hand whisk together buttermilk, sour cream, honey and the egg, until smooth.
Transfer buttermilk mixture to the cornmeal mixture and stir to combine.
Brown the Butter
Place butter pieces in cast iron skillet and cook on stovetop at low heat.
Swirl butter across as it melts. After 3-4 minutes butter should foam, sizzle and slowly turn browner in color. You should see browning in the foam and dark milk solids starting to form at the bottom, when you swish the pan.
Combine Butter and Batter, then Bake
Carefully drizzle brown butter into the cornbread batter, whisking until fully incorporated.
Add the creamed corn and fold into the batter with a rubber spatula until combined.
Pour the batter into the iron skillet and level with an offset spatula.
Set cast iron skillet on 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.
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!