Corn Bread (Cake, actually)

Sweet Cornbread Recipe | Food Network Kitchen 

adapted: 

8 tablespoons unsalted butter, melted, plus more for buttering the pan

1 cup all-purpose flour, plus more for dusting the pan (see Cook's Note)

1 cup stone-ground cornmeal

1 1/2 cup sugar (accidentally only put 1/3c. sugar and 1/4 c. honey in an attempt to substitute; was good!)

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon kosher salt

1 cup buttermilk

3 large eggs

1 teaspoon pure vanilla extract

2 tablespoons honey

350 degrees F. Butter and lightly flour a 9-inch cake pan.

bake until a cake tester comes out clean, about 30 minutes.
Let cool for 15 minutes before removing from the pan.