Preheat the oven to 375 degrees F. Place an oven safe (8-inch to 10-inch) cast iron skillet in the oven to heat up with the oven.

Place the dry ingredients in a medium bowl (the cornmeal, flour, sugar, baking powder, salt, and baking soda. Stir to combine.

In a separate medium bowl, combine the buttermilk, eggs, and honey. Pour the dry ingredients into the wet ingredients and use a rubber spatula to mix until just combined. Add the melted butter and mix until just combined.

Carefully take the cast iron skillet out of the oven. Add the remaining 1 tablespoon of butter and swirl around the bottom and edges of the pan.

Pour the batter into the hot skillet and spread out evenly. Transfer to the oven and bake for 15-22 minutes, until the center is just set. If you are using a 10 inch skillet, it will not take as much time as an 8 inch skillet. Watch until the center is no longer jiggly or until an inserted toothpick comes out clean.

Within 5 minutes of removing the cornbread from the oven, place a plate upside down on the top of the skillet, then carefully (with hot pads) flip the skillet over, inverting the cornbread onto the plate. Slice and enjoy!