Serves 8 to 10
1/2 pound (2 sticks) unsalted butter, softened, plus more for the pan
1 cup white or yellow cornmeal
3/4 cup all-purpose flour
6 tablespoons sugar
1 1/2 teaspoons baking powder
1/2 teaspoon salt
1 cup milk
1/2 cup sour cream
1 large egg, lightly beaten
1/4 cup honey
Preheat an oven to 425°F. Butter an 8-inch square baking pan. Melt 1 tablespoon of the butter and set it aside to cool slightly.
In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder and salt. Add the milk, sour cream, egg and melted butter, stirring until combined. Pour the batter into the baking pan and bake for 20 to 25 minutes, or until a toothpick inserted into the center comes out clean. Remove to a cooling rack for about 10 minutes. Remove cornbread from pan and return it to the rack to finish cooling.
Meanwhile, use an electric mixture to combine the remaining butter and honey.
Serve the cornbread with the honey butter on the side.