Buttermilk Cornbread in an Iron Skillet
buttermilk cornbread
¼ cup Butter
1½ cups Buttermilk
1 large Egg
2 cups Cornmeal
1/8 cup Honey
Preheat oven to 425°. 

Melt butter in a 10-inch cast-iron skillet in oven, 8 minutes.

Whisk together buttermilk and egg in a large bowl then add melted butter from skillet, whisking until blended. Whisk in a cornmeal and then honey until smooth. Spoon into hot skillet, and bake for 30 minutes or until golden.  Cut into wedges to serve. (You can also make this in a glass baking dish.)