Entirely Elizabeth

0 In a large bowl, whisk together the cornmeal, all-purpose flour, baking powder, and salt. Transfer to a clean half gallon jar and store in a dry, cool, and dark place for up to one year. 
Skillet Cornbread
9 Place a 10-inch cast iron skillet in the oven and preheat to [wprm-temperature value="425" unit="F"].
10 Meanwhile, whisk together the egg, buttermilk, melted unsalted butter, and honey. Add half of the self rising cornbread mix and fold a few times. Add the remaining mix and fold until just combined but the batter is still lumpy.
11 Remove the preheated skillet from oven, add 1 tablespoon of butter and swirl around until coated. Sprinkle 1 tablespoon of cornmeal on the bottom of the pan and pour over the cornbread batter. Bake for 22 to 25 minutes, or until a toothpick test comes out with few crumbs. NOTE: After the cornbread has baked, we like to brush the top with butter or raw honey for extra flavor. 
Honey Cornbread Muffins
6 Preheat oven to [wprm-temperature value="375" unit="F"]. Lightly grease a 6-cavity muffin tin, or use paper liners.
7 In a bowl, whisk together the egg, buttermilk, sour cream, melted butter, and honey. Add the self rising cornbread mix and fold until just combined and the batter is lumpy.
8 Divide batter evenly between the 6 muffin cavities. Bake for 12 to 15 minutes, or until a toothpick test comes out with few crumbs.