Step 1

In a large mixing bowl, sift together the flour, baking powder, baking soda, salt, and sugar (sifting makes sure these ingredients are evenly mixed). Add the cornmeal and whisk together until combined. Store in an air-tight container in a cool, dry place.

Step 2

Preheat oven to 350°F. Line a 12-cup muffin pan with muffin liners.

Step 3

In a large mixing bowl, whisk together the egg, buttermilk, and yogurt. Add in the honey and melted butter. Stir until combined. In two additions, add in the cornbread mix and stir until combined. Divide the batter evenly between the muffin pans and sprinkle with poppy seeds, if using.

Step 4

Bake for 18 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Step 5

Place a 10-inch skillet in the oven and preheat the oven to 425°F.

Step 6

In a large mixing bowl, whisk together the eggs and buttermilk. Add in the honey and melted butter. Stir until combined. In two additions, add in the cornbread mix and stir until combined.

Step 7

Carefully remove the preheated skillet from the oven. Add a tablespoon of butter to the skillet and swirl to coat. Pour the batter into the skillet and return it to the oven. Bake for about 22 minutes, or until golden around the edges and a toothpick inserted into the center comes out clean.

Step 8

Serve with butter and/or honey, if desired.