Blueberry Cornbread

Heat the Oven - Set the oven rack to the center position. Heat the oven to 425°F (218ºC). Place an 8-inch cast iron skillet on top of a sheet pan inside the preheated oven to heat while you make the batter.
Mix the Dry Ingredients - In a large bowl, whisk together the cornmeal, flour, salt, baking powder, and baking soda.
Make the Batter - Add the whole milk, eggs, and honey to the cornmeal mixture and whisk until just combined. Reserve 1 tablespoon of melted butter to grease the skillet. Add the rest of the butter and whisk to combine.
Add the Blueberries - Reserve about 15 blueberries to press into the top of the cornbread just before baking. Fold the remaining blueberries into the batter.
Prepare the Skillet - Reduce the oven temperature to 375°F (191ºC). Carefully remove the hot skillet from the oven. Coat the bottom and sides of the hot skillet with the reserved 1 tablespoon of butter. Pour the batter into the skillet. Add the reserved blueberries to the surface of the mixture.
Bake - Transfer the skillet cornbread to the center of the oven on top of the sheet pan. Bake for 25 to 30 minutes, until the surface is golden brown, the center is firm, and a cake tester or toothpick inserted into the center comes out clean.
To Serve - Allow to cool for about 10 minutes and serve warm.