• Preheat the oven to 425º F and place a 9-inch cast iron skillet inside to heat while you make the batter.
• Melt butter by placing it in the cast iron skillet or heat in the microwave. Carefully remove the skillet from the oven (with an oven mit!) and pour all but 1 tablespoon of the butter into a mixing bowl, then put the pan back in the oven.
• Add buttermilk and eggs to the mixing bowl with the butter and whisk until combined.
• In another mixing bowl, whisk together the cornmeal, flour, sugar, salt, baking powder, and baking soda.
• Pour wet ingredients into the dry ingredients and fold them together until the batter is almost completely combined.
• Carefully remove the hot skillet from the oven. Reduce oven temperature to 375º F.
• Gently swirl the pan to coat the bottom and sides of the pan with the butter. Pour the batter into the skillet and place it in the center of the oven.
• Bake until the center is firm and or a toothpick inserted into the center comes out clean, 20 to 25 minutes. While the cornbread bakes and cools, make the honey butter.

Making honey butter

• Whip softened butter until light and fluffy. Combine with honey, powdered sugar, and sea salt then continue to whip until completely smooth.
• Spread honey butter over the top of finished cornbread.