Skillet Corn Bread 2

5 tablespoons butter (divided)
1 cup finely ground yellow cornmeal
1 cup all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
1-1/2 tablespoons agave syrup
1 egg
1 cup 2 percent or whole milk

Preheat oven to 425 degrees. Place 4 tablespoons butter in an 8- to 10-inch cast-iron skillet and place in the oven while it preheats. (If a cast-iron skillet is not available use a well-greased 8-inch square baking pan.) When butter has melted, pour it from the pan and allow to cool slightly. Place remaining 1 tablespoon butter in pan and place in oven to melt.

Meanwhile, in a medium bowl, stir together the cornmeal, flour, baking powder and salt.

Whisk the egg, milk and agave together and whisk in the melted butter. Combine the milk mixture with the cornmeal mixture and stir gently until just combined.

Remove the hot skillet from the oven and pour in the batter. Spread evenly in the skillet and bake 15 to 20 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and cool for about 5 minutes, then turn onto a rack and cool a few minutes longer.