Preheat the oven at 200 C / 400 F

Lightly grease a 9-inch cast iron pan or 9-inch baking pan with butter and place it in the oven on the middle rack. (you can also heat the cast iron with butter on the stovetop)

Wet ingredients – Combine buttermilk, honey, eggs and melted butter in a bowl – Set aside.

Dry – ingredients – In another bowl combine cornmeal, flour, baking soda, baking soda, and salt.

Now combine the wet into the dry ingredients – use a whisk to ensure you have no lumps.

Once the cast-iron skillet is hot – remove it from the oven

Pour the batter into the pan and back into the oven on the middle rack.

Bake for 20 to 25 minutes until the cornbread begins to brown slightly on the top and a skewer inserted into the center come clean (similar to a cake)

Let cool for at least 10 minutes before slicing and serving