Cornbread and Honey Butter

Instructions

1. Preheat oven to 400 degrees. 
2. In a large bowl, whisk together all your dry ingredients until fully combined. Set aside. 
3. In a separate smaller bowl, combine your melted butter and your brown sugar until good and gloopy. Make sure your butter isn't too hot.  It should be cooled to be only warm.  
4. Whisk in your room temperature egg.  If your egg (or buttermilk) is cold, it's going to make your butter solidify and mess everything up.  I figured this out the hard way because I'm an impatient asshat that cannot follow instructions. 
5. Whisk in 3 tablespoons of honey, and your buttermilk. 
6. Once everything in your wet ingredients is fully mushed together, add it to the large bowl of dry ingredients and whisk/fold until everything is combined. 
7. Pour your batter into a greased 8 x 8 baking pan.  Put it in the oven and bake uncovered for 20 minutes. 
8. Meanwhile, in a small dish, mush together the softened butter and remaining honey to make honey butter.  I don't know about you, but for me, this is an absolute must for cornbread. 
9. Once your cornbread is done, allow it to cool for about 20 minutes before cutting in. 

A great addition to One-Pot Chili Mac.