A slightly sweeter version designed to pair perfectly with smoked brisket or ribs.
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Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan or a cast-iron skillet.
In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until well combined.
In a separate medium bowl, beat the egg then whisk in the buttermilk, melted butter, and honey.
Pour the wet ingredients into the dry ingredients and stir gently until just combined; do not overmix.
Pour the batter into the prepared pan and spread it evenly to the edges.
Bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Remove from the oven and immediately brush the top with a little extra melted butter and a drizzle of honey.
Allow the cornbread to cool in the pan for 10 minutes before slicing into squares.
