Honeyed Cornbread

1 cup unbleached all-purpose flour 

1 cup yellow cornmeal 

2 t. baking powder 

1 t. baking soda 

3/4 t. salt 

4 heaping T. honey 

1 egg 

1-1/4 cup sour cream 

1/4 cup butter, melted 

Preheat oven to 425 degrees F. Place a well-oiled 10-inch cast iron skillet in the oven for about 4 minutes to heat while preparing batter. 

Stir dry ingredients together in a large bowl until combined. In a smaller bowl, beat honey, egg, sour cream and melted butter by hand. Add the wet ingredients to the dry, and stir until moistened. Remove skillet (don't forget your oven mitts!), and pour in the batter, spreading evenly with a large spoon. 

Bake for 20 to 25 minutes, or until lightly browned and an inserted toothpick comes out clean. 

Makes 12 servings. 

From Hobby Farm Home magazine, Nov./Dec. 2010, p. 37.