Preheat the oven to 400°Fahrenheit/200°Celsius and butter a 9-inch cast iron skillet.
In a large bowl, whisk together the cornmeal, flour, baking powder and salt.
In a jug, whisk together the egg, honey, milk, melted butter and brown sugar until smooth.
Pour the wet ingredients into the dry and mix everything together until almost smooth using a wooden spoon or rubber spatula.
Pour the batter into the prepared pan and bake for 18-20 minutes. The top should be golden brown. Let it cool for at least 10 minutes before slicing.
Notes
My recipes have been developed and tested in cups and metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way.I make sure that all of my ingredients are at room temperature before I start the recipe, so pull out all of the ingredients before you start baking.Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your frosting much creamier and richer.Salt: If you don’t have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.Storage: Keep the baked cornbread in an airtight container for up to 2 days. Freeze the cornbread for up to 2 months, defrost overnight in the fridge and microwave it to warm it up!