• Preheat oven to 400°F. Preheat a 10-inch cast iron skillet for 10-15 minutes with butter or bacon fat.
• Mix dry ingredients in a large bowl: cornmeal, flour, salt, and baking powder.
• Mix wet ingredients in another bowl: buttermilk, milk, egg, sourdough discard, and honey. Slowly add oil or butter.
• Combine wet and dry ingredients, stirring until just mixed.
• Pour batter into the hot skillet and bake for 22-25 minutes.
• Cool slightly, slice, and serve with butter or honey.

Overnight Instructions:

• Prepare the Batter: Mix the wet and dry ingredients as directed, but do not add the baking powder yet. Cover the batter with plastic wrap or transfer it to an airtight container and refrigerate overnight.
• Add the Baking Powder: In the morning, let the batter sit at room temperature for 15-20 minutes. Stir in the baking powder just before baking.
• Preheat the Oven and Skillet: Preheat the oven to 400°F and prepare the cast iron skillet as instructed.
• Bake as Usual: Pour the batter into the hot skillet and bake for 22-25 minutes, or until a toothpick inserted in the center comes out clean.

Pro Tip: Overnight resting deepens the sourdough tang and enhances the flavor for a delicious, bold cornbread!