Skillet Cornbread with Honey Butter

FOR THE HONEY BUTTER

• 1/2 cup (1 stick) unsalted butter, at room temperature
• 2 tablespoons good-quality honey
• 1/4 teaspoon kosher salt

For the Cornbread

• 1 cup fine cornmeal
• 1 cup all-purpose flour
• 1/4 cup sugar
• 1 tablespoon baking powder
• 1 teaspoon kosher salt
• 1 cup whole milk
• 2 large eggs
• 6 tablespoons unsalted butter, melted

1. To make the honey butter, in a small bowl, use a fork to smash and stir together the butter, honey, and salt until well combined. Cover and refrigerate for at least 30 minutes before using.

2. Preheat the oven to 425 degrees F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish.

3. To make the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking power, and salt. In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the dry ingredients and stir until just combined. Scrape the batter into the prepared pan.

4. Bake until the top is lightly golden and a toothpick inserted into the center comes out clean, about 17 minutes. Let cool for 10 minutes before serving with the honey butter.