Preheat oven to 350F degrees. Spray 8"x 8" baking dish (or 8-inch round cast iron skillet) with nonstick spray.
In a medium bowl, whisk together all the wet ingredients: honey, egg, butter, milk and water.
In a separate bowl, combine all the dry ingredients: sugar, corn meal, flour, baking powder and salt. Give it a gentle stir with a fork to combine.
While whisking, slowly add the dry ingredients to the wet until all combined.
Pour mixture into baking dish.
Bake for about 25-30 minutes, or until set in the middle and an inserted toothpick comes out clean.
Like it crispy? Heat up your cast iron skillet in the oven before adding the cornbread batter. Be sure to adjust the baking time accordingly.
Measuring sticky honey tip: Here’s a tip for getting the honey out of your measuring spoon. Spray the spoon with nonstick spray first. Then pour in honey, this will help keep the honey from sticking.
For Mexican-style cornbread: Add about half a small can of chopped green chiles and ¼ cup of shredded cheddar cheese. Also, if you like corn bits in your cornbread, just add a small can of corn, you could even use some creamed corn in here as well.