1-1/4cupwhole wheat pastry flouror all purpose flour
2teaspooncream of tartar
1/4cupbuttermelted + extra for skillet or baking pan
1 to 2teaspoonshoney
Heat oven to 425 degrees. If using a baking pan, butter a 9x9-inch pan; if using an iron skillet, place it in the oven to heat.
Combine the dry ingredients (the first 5) in a mixing bowl.
In a 2-cup glass measure, stir together the honey, sour cream, milk, eggs, and melted butter.
Quickly mix the liquid ingredients into the dry ingredients just until combined.
Spread in prepared baking pan OR for iron skillet, remove it from the oven, add 1 TB. of butter and when it's melted, spread the cornbread batter evenly in the skillet.
Bake pan for 20 minutes and skillet for about 17 minutes, rotating halfway through if needed.
Cool for about 10 minutes before cutting into pieces. Make the honey butter while bread is cooling.
Make Honey Butter:
Combine butter and honey, stirring until thoroughly mixed.
Note: I've found the honey butter doesn't last as well at room temperature, so I only make a small amount to use in one or two sittings. Increase the ingredients if you'd like to make a larger amount, but I'd recommend keeping it in the refrigerator.