Honey Skillet Cornbread (with corn inside!)

Adapted from my favorite cornbread recipe this honey skillet cornbread combines crunchy cornmeal corn butter and delicious honey. Unlike traditional unsweetened cornbread this skillet cornbread includes natural honey which complements the cornmeals flavor. Bake in a cast iron skillet for wonderfully crispy cornmeal edges!
Ingredients
12 cup 113g unsalted butter
13 cup 113g honey
1 large egg at room temperature
1 cup 240ml buttermilk at room temperature
1 cup 120g cornmeal
1 cup 125g allpurpose flour spooned leveled

1 teaspoon baking powder
12 teaspoon baking soda
18 teaspoon salt
1 cup 175g corn fresh frozen or canned
Instructions
While constantly whisking melt butter over low heat in your 910 inch ovenproof skillet. Pour butter into a medium bowl and allow to cool down for 510 minutes.
Meanwhile preheat oven to 400F 204C.
Whisk the honey egg and buttermilk into the melted butter. Set aside.
In a separate larger bowl whisk the cornmeal flour baking powder baking soda and salt together. Pour the wet ingredients into the dry ingredients and whisk until combined. Fold in the corn. Avoid overmixing.
Skillet should still be hot but if notheat the stove on low and warm it up for a minute or two. You want a hot skillet.
Pour batter into hot skillet. Bake for 20 minutes or until the edges and top are golden brown and the center is cooked through. Use a toothpick to test to check.
Cool for a few minutes before slicing and serving. Serve cornbread with butter honey honey butter do it! or jam. Wrap leftovers up tightly and store at room temperature for up to 1 week.