Mix eggs, butter, milk, sour cream, corn and cheese well. Add cornmeal, flour, sugar, salt, baking powder and soda; whisk until combined.

Preheat oven to 350ø F. Heat a 9-inch cast-iron skillet in oven until quite hot, 10 to 15 minutes. When hot, oil pan with nonstick cooking spray. Pour batter into hot pan. Fill about three-fourths full. Bake until golden brown on top, about 25 minutes. Corn bread will seem wet or moist, but will be somewhat firm to the touch. Let cool in pan; the residual heat will finish cooking corn bread.

To serve, reaheat cooled corn bread in its pan. When hot, loosen from edge of pan with a butter knife and turn onto a warm plate. Drizzle generously with honey. Makes 6 to 8 servings.

This is from the breakfast menu of the Red Star Tavern & Roast House in Portland, Ore.

as printed in the Houston Chronicle, 8/12/98

typed and posted by teri Chesser 8/98