Pioneer Cornbread

This is a crispy, crackly not-too-sweet cornbread

1 egg
1 cup milk
2 Tbsp honey or syrup
2/3 cup cornmeal
¾ cup flour
1 Tbsp baking powder
1 tsp salt
3 Tbsp butter, melted (+1 Tbsp optional to grease a cast iron skillet)

1. Preheat oven to 425F. If using a cast iron skillet, add 1 tbsp butter to the pan and place in oven while it is preheating. You do not want the butter to brown, but you want the pan hot and butter melted, so you may have to watch this if you want to try this method. If not using cast iron, grease an 8×8 square pan.
2. In a medium bowl, beat egg until frothy. Add milk and honey, mixing well.
3. In a separate bowl, sift or whisk together flour, cornmeal, baking powder, and salt.
4. Add dry ingredients into egg milk mixture, stir just until combined. Add melted butter. Pour into a greased 8×8 square pan or an 8” cast iron skillet (if using cast iron, place in oven while preheating along with 1 tbsp of butter).
5. Bake 18-20 minutes, remove promptly. Serve with soft butter.