Preheat and prep the pan. Set your oven to 425°F (220°C). Place a 9–10 inch cast-iron skillet inside to heat. If you don’t have cast iron, use a greased 8x8-inch metal pan, but skip preheating the pan.

Melt the butter. Melt 6 tablespoons of unsalted butter. Set aside to cool slightly so it doesn’t scramble the eggs later.

Mix dry ingredients. In a large bowl, whisk 1 cup cornmeal, 3/4 cup all-purpose flour, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2–3/4 teaspoon kosher salt, and 2–4 tablespoons sugar.

Blend wet ingredients. In a separate bowl, whisk 1 cup sourdough starter, 3/4 cup buttermilk, 2 large eggs, and the melted butter. If your starter is very thick, loosen it with a splash of buttermilk first.

Combine gently. Pour the wet mix into the dry. Stir with a spatula just until you no longer see dry flour. The batter should be thick but scoopable. Fold in optional add-ins like 1/2 cup corn kernels or 1/2 cup shredded cheddar.

Heat the pan with butter. Carefully remove the hot skillet. Add 1 tablespoon butter to the pan and swirl to coat. The butter should sizzle. This creates that crisp, golden crust.

Fill and level. Scrape the batter into the hot skillet. Smooth the top lightly. Work quickly so the pan stays hot.

Bake. Bake 16–22 minutes, until the top is golden and the center springs back when lightly pressed. A toothpick should come out with a few moist crumbs.

Rest and serve. Let it cool 10 minutes before slicing. Serve warm with butter, honey, or a drizzle of hot honey.