-Butter -Honey -Red Pepper Flakes -Eggs -Sour Cream
-Cornmeal -All-Purpose Flour -Salt -Baking Powder
In a separate bowl, mix the cornmeal, flour, salt, and the baking powder.
In a 10-inch cast iron skillet, melt the remaining butter. Add the melted butter to a large bowl, leaving some in the cast iron pan. Add the sour cream to the butter in the bowl and mix. Add the eggs to the bowl and incorporate thoroughly.
Add the dry ingredients to the wet ingredients. Use a large rubber spatula to cut through the center of the dry ingredients, scoop up the wet ingredients, then bring them to the top and fold the wet over the dry. Rotate the bowl a quarter turn, and repeat.
Swirl the cast iron skillet to cover the bottom and sides with the remaining two tablespoons of melted butter, and then add the batter. Use the spatula to smooth the surface of the batter.
Bake the cornbread until a thermometer registers 190°F or until a toothpick inserted in the middle comes out with just a touch of moisture, about 25 to 30 minutes. If necessary, warm it in the microwave in 20-second increments.
Finally, spread the hot honey butter over the top of the cornbread to glaze the entire loaf. Serve family style in the skillet. Or slice it and serve in individual portions.