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BUTTERMILK CORNBREAD with SALTED HONEY BUTTER

1/4 cups all-purpose flour
1 cup plus 3 tablespoons plain white cornmeal
1/4 cup sugar
1 tablespoon baking powder
1 teaspoon salt
1/4 cup butter, melted
2 large eggs
1 cup buttermilk

• Preheat oven to 400°.
• Lightly grease an 8-inch cast-iron skillet, and heat in oven 5 minutes.
• Meanwhile, whisk together first 5 ingredients in a bowl; whisk in melted butter.
• Add eggs and buttermilk, whisking just until smooth.
• Pour batter into hot skillet. Bake at 400° for 30 to 33 minutes or until golden brown.

SALTED HONEY BUTTER
¼ pound (1 stick) unsalted butter, at cool room temperature
2 ½ tablespoons honey, preferably raw wildflower
1 tablespoon coarse sea salt

• Using a mixer whip butter and honey together until smooth and fluffy.
• Fold salt in gently with a rubber spatula.
• Serve soft or at room temperature, with a few extra grains of salt on top.

Linking up to FULL Plate Thursday.