Preheat the oven to 425°F.

In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, baking soda, and salt; set aside.

In a small bowl, whisk together the egg and buttermilk; stir into the flour mixture.

Over medium heat, melt the butter in a 10-inch cast-iron skillet (or substitute a 2-quart baking dish, heavily greased).

Remove skillet from the heat, swirling the melted butter to coat the bottom of the skillet.

Pour in the batter.

Bake until a cake tester comes out clean, 20 to 25 minutes.

Remove the cornbread from the oven and let it cool slightly, about 10 minutes.

Cut into wedges and serve warm, or cool completely and serve at room temperature, with more cold butter and honey on the side, if you like.