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Preheat the oven to 400 degrees Fahrenheit. Once the oven is preheated, add one tablespoon of butter to a 10-12” cast iron skillet and place into the oven for 5 minutes to melt the butter and heat the pan.
In a large bowl, whisk together the egg, honey, and cane sugar until combined.
Melt 8 tablespoons of the butter and whisk into the egg and sugar mixture along with the milk.
Once the mixture is combined, stir in the sourdough discard until fully incorporated.
In a separate bowl whisk together the cornmeal, flour, baking powder, and salt.
Use a spatula to gently stir in the dry ingredients into the wet ingredients until just combined. Be careful not to overmix.
Remove from the oven and pour the batter into the hot cast iron skillet. Bake for 18 – 20 minutes or until a toothpick is inserted into the center and comes out clean or with a few moist crumbs.
Let cool for about 20 – 30 minutes before slicing and serving.