Preheat oven to 425 degrees F and butter and flour an 8x8 inch square baking pan. Or if baking in a skillet, place skillet in oven to preheat with a few tablespoons of butter while you prepare the batter.

Mix milk, sourdough starter, and honey with cornmeal and set aside for a few minutes. I like to let the cornmeal bloom a bit especially if I'm using a more coarse cornmeal like I was here.

Next add melted butter and egg and whisk well before adding flour, salt, and baking powder and mixing one final time until smooth.

At this point if you are using active starter you can allow the mixture to sit at room temperature for 12 hours before baking. Or room temperature for 4 hours and then in the refrigerator overnight if you are nervous about the milk and egg.

When ready to bake, scrape batter into buttered and floured 8x8 inch pan. Smooth the batter out evenly in the pan and bake in preheated oven for 20 minutes or until a toothpick comes out clean with a few moist crumbs attached.

Allow to cool slightly before slicing and serving.