Makes 1 (10-inch) round or 1 (9- by 5-inch) loaf.

Note: The trick to this perfect cornbread is letting the cornmeal, corn flour and buttermilk sit overnight; this allows the corn flour to fully hydrate, while the acid from the buttermilk tenderizes the cornmeal, helping to create a tender, almost cakey bread that still retains that slightly gritty texture you expect. The beauty of this cornbread is that you can leave the fully prepared batter in the refrigerator for 2 days before baking it.

3/4 cup corn flour, such as Bob’s Red Mill

3/4 cup coarse cornmeal

2 1/3 cups buttermilk, at room temperature

3 tablespoons plus 1 1/2 teaspoons unsalted butter, melted, divided

2 1/3 cups all-purpose flour

4 teaspoons baking powder

1/4 teaspoon baking soda

2 tablespoons plus 2 teaspoons granulated sugar

2 tablespoons plus 2 teaspoons dark brown sugar

4 eggs, at room temperature

2 1/2 tablespoons honey

1 tablespoon plus 1 teaspoon kosher salt

Butter for serving

Cane syrup for serving, optional

Directions

In a medium bowl, using a wooden spoon, stir the corn flour and cornmeal with the buttermilk until there are no dry pockets remaining. Cover and refrigerate overnight (or for as little as 1 hour).

Preheat oven to 375 degrees. Coat a 10-inch cast-iron skillet or 9- by 5-inch loaf pan with the 1 1/2 teaspoons butter. In another medium bowl, whisk the all-purpose flour with the baking powder and baking soda. In a large bowl, whisk the granulated sugar and brown sugar with the eggs, honey and salt. Whisk in the cornmeal mixture until well combined. Add the flour mixture, stirring just until combined, and then stir in the remaining 3 tablespoons of butter.

Pour the batter into the prepared skillet or pan. Bake for about 35 minutes, if using a skillet, or 50 to 55 minutes if using a loaf pan, rotating the skillet or pan after 25 minutes, until the cornbread is golden and irresistible and a knife inserted in the middle comes out clean.

Slather with butter and cane syrup, if using, cut, and serve immediately. Store leftovers loosely wrapped in foil at room temperature for up to 3 days.