Preheat oven to 425 degrees.

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

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

Melt butter in a 10-inch cast-iron skillet OR a 2-quart baking dish in oven. Carefully remove skillet; swirl butter to coat bottom. Pour in batter.

Bake until a tester comes out clean, about 20 to 25 minutes. Cut into wedges, serve warm with butter and honey.