Preheat oven to 375°F. Butter 9-inch cast iron skillet. Alternately, you can use 9-inch round cake pan.
In large bowl, combine flour, cornmeal, baking powder, baking soda and salt.
In separate bowl whisk together buttermilk, honey, melted butter, egg and egg yolk. Add buttermilk mixture to dry ingredients and mix until just combined.
Pour batter into prepared skillet or cake pan. Bake until golden and toothpick inserted into center comes out with few moist crumbs, about 30-35 minutes.
Serve warm or at room temperature with butter and honey if desired.
Storage: I prefer to enjoy cornbread within 1-2 days of baking, but it will keep in an airtight container at room temperature for several days.
- If you don't have buttermilk: Add 1 tablespoon lemon juice to measuring cup and fill with milk to 1 cup. Let it sit for 5 minutes, then stir and use. OR combine 1/4 cup milk with 3/4 cup sour cream or plain yogurt.
- Cornbread freezes very well: Double wrap in plastic wrap and store in the freezer for a month or more. Let it thaw at room temperature for a few hours before serving.
Calories: 223kcal, Carbohydrates: 32g, Protein: 4g, Fat: 9g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 40mg, Sodium: 200mg, Potassium: 188mg, Fiber: 2g, Sugar: 11g, Vitamin A: 275IU, Vitamin C: 1mg, Calcium: 70mg, Iron: 1mg