Step 1

Preheat Oven and Skillet: Preheat oven to 400 degrees F (200 degrees C). Place 2 Tablespoons butter in a 10-inch cast iron skillet and heat and melt it in the oven while preheating.

Step 2

Combine Dry Ingredients: In a large mixing bowl, whisk together flour, cornmeal, baking powder, baking soda, and salt until well combined.

Step 3

Mix Wet Ingredients: In a separate bowl, whisk buttermilk, 4 Tablespoons honey, eggs, and sugar until smooth. Be sure to incorporate the honey fully, as it can stick to the bottom of the bowl.

Step 4

Melt Butter for Batter: Melt 4 Tablespoons butter in the microwave or on the stove. Let cool slightly, then stir into the wet ingredients.

Step 5

Combine Wet and Dry: Gradually add wet ingredients to the dry ingredients, stirring until just combined. The batter should be slightly lumpy — avoid overmixing.

Step 6

Bake: Carefully remove hot skillet from the oven. Pour batter into the skillet, spreading it evenly. Bake for 20-25 minutes or until the top is golden brown and a toothpick inserted into the center comes out cleanly. (If top browns too quickly, lightly cover it with foil during the last few minutes of baking.)

Step 7

Prepare Honey Butter: While cornbread bakes, melt remaining 2 Tablespoons butter and stir in remaining 1 Tablespoon honey. Set aside.

Step 8

Finish with Honey Butter: Remove cornbread from oven and immediately brush honey butter on top. Let cornbread rest for 5-10 minutes before cutting into slices with a sharp knife and serving.