sticks unsalted butter, softened (12 Tbsp)
Salt to taste
cup EACH yellow cornmeal and all-purpose flour
Tbsp baking powder
tsp kosher salt
Tbsp unsalted butter, melted
Process 1 ½ sticks butter and 1/3 cup honey in a food processor until smooth. Season honey butter with salt, transfer to a piece of plastic wrap, roll into a log and refrigerate until firm, about 1 hour. Preheat oven to 425 degrees. Coat an 8 inch cast iron skillet with nonstick spray. Whisk together cornmeal, flour, baking powder and 1 tsp salt. Combine eggs, buttermilk, ¼ cup honey and melted butter; stir into dry ingredients just until combined. Pour batter into prepared skillet; bake until lightly browned and top springs back when touched, 15-20 minutes.