2/3 cup butter, softened
1 cup sugar
3 large eggs
1 and 2/3 cups milk
2 and just slightly less than 1/3 cups all-purpose King Arthurs flour (fill the 1/3 cup measure then remove a half teaspoon of flour)
1 cup plus 1/2 teaspoon cornmeal
4 1/2 teaspoons baking powder (check the expiration date, baking powder does not work as well if it is old)
1 teaspoon salt
2-3 Tbsp honey
You will need three bowls, large, medium and small
In large bowl with a hand held mixer cream butter and sugar (do NOT substitute margarine or tub spread). In medium bowl combine the flour, cornmeal, baking powder and salt. I do not sift the flour, but use a large spoon to gently scoop and shake it into the measure cup (over a bowl to catch the excess) so it is not packed down, then I use a knife to level the top.
In small bowl combine the eggs and milk. Add egg/milk mixture to creamed mixture alternatively with the flour mixture, stirring gently after each addition. When combined, stir in a good squirt of honey (about 2 generous tablespoons) and gently stir until blended.
Bake in preheated, lightly oiled cast iron skillet or a lightly buttered 13 x 9 pan (do not preheat) at 400 for 22-27 minutes (or until a toothpick inserted near center comes out clean).