Heat the oven to 400°F. Put an empty 10-inch cast-iron skillet in the oven as it heats. If using a 9-inch square baking pan instead, grease it and leave it at room temperature.

Whisk the cornmeal, flour, sugar, baking powder, and salt in a large bowl.

In a separate bowl, whisk the eggs, extra yolk, milk, sour cream, and melted butter until smooth.

Fold the wet ingredients into the dry ingredients just until combined. Rest the batter for 10 minutes.

Carefully remove the hot skillet, add 1 tablespoon butter, and swirl to coat. Immediately pour in the batter. If using a square pan, pour the batter into the prepared pan.

Bake for 25–30 minutes, checking at 23 minutes. The center should spring back lightly and a toothpick should come out with a few moist crumbs but no wet batter. If using a thermometer, the center should reach 200–205°F.

Cool for 10–15 minutes before slicing. Mix the 2 tablespoons melted butter with 1 tablespoon honey and brush over the warm cornbread.