Sour Cream Skillet Cornbread

Recipe courtesy of Pam's Midwest Kitchen Korner

1 cup flour
3/4 cup cornmeal
½ teaspoon baking soda
1½ teaspoon baking powder
1 tablespoon sugar
½ teaspoon salt
1½ cups sour cream
2 eggs
4 tablespoons butter, melted

Preheat oven to 375°.
Generously coat 10" cast iron skillet with shortening,  (I use Crisco).
Place skillet in oven to preheat while you make the batter.
Whisk together flour, baking soda, baking powder, sugar, salt and cornmeal in a large bowl.
In a medium bowl, beat together sour cream, eggs and butter.
Stir liquid ingredients into dry ingredients quickly until just blended, do not over-stir.
Carefully pour batter into hot greased skillet.
Bake 25-30 minutes until the crust is golden and a toothpick inserted into the center comes out clean.
Slice into wedges and serve with butter, and honey, if desired.