Recipe adpated from Mark Bittman
1 1/2 cups polenta
1/2 cup all purpose flour
1 tsp salt
1 1/2 tsp baking powder
2 tbsp honey, divided
1 1/4 cups greek yogurt
4 tbsp butter, divided
flaky sea salt
Preheat the oven to 375˚F. Whisk together the polenta, flour, salt and baking powder. Whisk together the greek yogurt, egg and 1 tbsp of honey. Fold the wet ingredients into the dry until well combined.
Meanwhile, heat 2 tbsp of the butter in a 9 inch cast iron skillet over medium heat until melted. Remove from heat, then add batter. Smooth out the top, then place in the oven for about 30 minutes, or until light browned around the edges. Let cool slightly.
Melt the 1 tbsp remaining butter and brush it all over the cornbread, along with the remaining 1 tbsp of honey. Sprinkle with flaky salt and enjoy!