5 oz of finely ground cornmeal

8 Tbsp butter, melted

5 oz of all-purpose flour

½ tsp of baking powder

½ tsp of baking soda

1 tsp of kosher salt

3 tbsp of sugar

1 ½ cups of buttermilk

2 large eggs

Honey

Sea salt

For Honey Butter

   ¼ cup of honey

   2 sticks of unsalted room temperature butter

In a mixing bowl, combine 5 ounces of finely ground cornmeal and 5 ounces of all-purpose flour. Add ½ a teaspoon of baking powder, ½ a teaspoon of baking soda, 1 teaspoon of kosher salt, and 3 tablespoons of sugar. Whisk together accordingly.

In a separate mixing bowl, whisk 2 large eggs and 1 ½ cups of buttermilk together.

Melt 1 stick of butter in a cast iron skillet over medium heat while swirling constantly to prevent it from overheating and exploding. Swirl until the milk fats separate and begin to turn brown.

Pour the butter into a heat-proof container and add 2 ice cubes to allow it to cool down rapidly. Give it a little mix for 1 to 2 minutes or until the ice cubes are fully melted.

Combine the butter with the egg and buttermilk mixture and then pour to combine with your dry ingredients. Gently paddle to combine until you end up with a pancake batter consistency.

Using the same cast iron skillet that is still lubed up with about 1 tablespoon of the brown butter, add the cornbread batter and smooth it out on the top. Place the skillet into a 425°F oven for 20 to 25 minutes until deep golden brown around the edges.

Ensure that the cornbread is cooked by using a toothpick and making sure that there are only a few moist crumbs remaining on the toothpick. After allowing the cornbread to cool in the skillet for about 5 to 10 minutes, give it a drizzle of honey and brush it on for even coverage to create a shiny and sticky glaze. Then, give it a sprinkling of flaky sea salt.

Carefully remove the cornbread from the skillet and allow it to cool on a wire rack for about 10 to 15 minutes before slicing and serving while it is still warm.

Honey Butter

In a stand mixer, combine 2 sticks of unsalted room temperature butter with ¼ a cup of honey. Mix until it is light and fluffy with no lumps remaining.