Prep

Adjust oven rack to center position and preheat oven to 425°F.

Prepare butter, cornmeal, flour, sugar, salt, baking powder, baking soda, eggs, sour cream, and buttermilk.

Blueberry Honey Butter

Put the blueberries, honey, and lemon juice into a saucepan and bring everything to a boil over medium heat. Once it becomes a deep purple color, you’ll know it’s ready.

Remove the blueberry mixture from the stove and allow it to cool.

Using a standard blender, combine the mixture with the butter. Blend everything until it is smooth.

Serve.

Browned Butter

Place butter in a cast iron skillet. Transfer skillet to oven and heat until butter is melted and well browned, 10 - 20 minutes.

Pour browned butter into a heatproof cup or bowl, leaving about 1 tablespoon remaining in the skillet.

Cornbread

Combine cornmeal, flour, sugar, salt, baking powder, and baking soda in a large bowl.

Add eggs, sour cream, and buttermilk to a second bowl and whisk together. Whisking constantly, slowly drizzle in reserved browned butter.

Stir wet ingredients into dry ingredients until just combined.

Swirl the hot skillet to coat all surfaces with melted butter.

Spoon batter into skillet, smooth the top lightly, then return to oven.

Bake until light golden brown on top and a wooden skewer inserted into cornbread comes out with no crumbs, 20 to 25 minutes.

Let cool 10 minutes, then serve with extra butter and honey at the table. Leftover cornbread can be stored in a sealed container in the refrigerator for up to 3 days.