To prepare the cornbread, start by placing the empty skillet in the oven and preheat to 375°F.
Mix all dry ingredients together in a mixing bowl, then add the egg, buttermilk, and melted 3 Tbsp butter. Fold together with a wooden spoon or silicone spatula until combined, but do not over mix.
Carefully remove the skillet from the oven and set over medium heat on the stove. Add 2 Tbsp butter and let that melt until foaming. Once ready, pour the cornbread batter into the skillet and cook 2 minutes. Transfer the skillet to the oven and bake 30 minutes, or until golden brown and a toothpick comes out clean from the center. Let cool for 10 minutes in the skillet.
To prepare the cinnamon-honey butter, whip the butter together with cinnamon and honey until smooth.
To finish the dish and serve, turn the cornbread out of the skillet and serve warm with prepared butter.
Note: This recipe can be doubled, or even tripled, and cooked in a Le Creuset Enameled Dutch Oven without the lid.
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