Ingredients

• 1 1/3 cups yellow cornmeal
• 1 1/3 cups all-purpose flour
• 3 tablespoons sugar
• 2 teaspoons baking powder
• 1/8 teaspoon baking soda
• 2 teaspoons kosher salt
• 1 stick unsalted butter
• 2 large eggs
• 2 tablespoons honey
• 3/4 cup whole milk
• 3/4 cup sour cream

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Instructions

1. Preheat the oven to 400 degrees F. Whisk the cornmeal, flour, sugar, baking powder, baking soda and salt in a medium bowl.
2. Cook 6 tablespoons butter in an 8-inch cast-iron skillet over medium heat until browned, about 5 minutes; remove from the heat. Whisk the eggs and honey in a bowl, then whisk in the milk, sour cream and browned butter. Add to the flour mixture and stir with a wooden spoon until just combined.
3. Heat the remaining 2 tablespoons butter in the skillet over medium heat until it foams. Remove from the heat and add the batter. Transfer to the oven; bake until the cornbread springs back when pressed, 20 to 30 minutes. Let cool 15 minutes in the skillet before slicing.
4. Photograph by Con Poulos