Heat a 12-inch cast iron skillet (or ovenproof), over medium heat and add the butter. Cook, occasionally stirring until foamy and the butter turns a deep nut brown. Immediately pour off into a large bowl to cool.
Turn the burner off and place the skillet back on the burner.
Whisk the honey, maple syrup, and sugar into the butter, then whisk in the buttermilk. Once cooled, whisk in the eggs. Switch to a wooden spoon and stir in the cornmeal, flours, baking powder, salt and baking soda.
If the skillet is no longer hot, reheat it briefly on the stove for a few minutes then scrape batter back into it. Bake until the top is golden brown and a toothpick comes out clean, 30 to 40 minutes.
Notes
May be stored at room temperature for 2 days
Nutrition Facts
Perfectly Moist Skillet Cornbread
Amount Per Serving (1 g)
Calories 300Calories from Fat 135
% Daily Value*
Fat 15g23%
Saturated Fat 8g50%
Cholesterol 62mg21%
Sodium 347mg15%
Potassium 313mg9%
Carbohydrates 37g12%
Fiber 2g8%
Sugar 14g16%
Protein 5g10%
Vitamin A 459IU9%
Calcium 129mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.