Honey Buttermilk Cornbread

This recipe is from my friend, Maria Berggren.  She lives in Oregon.  We met online at the New Cafe.
I double this recipe to put in a 12-inch cast iron pan
3/4 cup cornmeal
1 cup flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup buttermilk
1/4 cup honey
1 egg, beaten
2 tbsp melted butter
Mix together dry ingredients.  Add milk, honey, egg and melted butter.
Bake in greased 8x8x2-inch pan (or 12-inch cast-iron skillet) at 400F for 25 minutes (plus an extra 10 minutes lowered to 375F if recipe is doubled).  I use butter to grease the pan.
Check after 10 minutes (depending on how hot your oven runs).
To make the honey butter, just mix honey in with soft butter to taste.
Whenever possible, I like to use crystallized honey in this recipe and in the honey butter to make a lightly crunchy texture I think is very nice.
(This recipe came from a honey cookbook my mother-in-law has.)
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