• Preheat oven to 375 degrees F.
• Whisk together the flour, cornmeal, baking powder, and salt in a medium bowl and set aside.
• Place the sugar and 5 tablespoons of softened butter (save remaining 1 tablespoon for later) in a large mixing bowl. With an electric mixer, beat until well combined. Add the eggs, one at a time, and continue mixing until well incorporated.
• Using a spoon, stir the dry mixture into the wet mixture in increments, alternating with the buttermilk, just until combined.
• In a 10-inch cast iron skillet, melt the remaining 1 tablespoon butter over MEDIUM-HIGH heat. When the butter has melted, remove the pan from the heat and swirl the butter around to evenly coat the bottom of the pan. Carefully spoon the cornbread batter into the hot pan and transfer it to the preheated oven.
• Alternately, if using a baking dish, coat the bottom of the dish with softened butter or nonstick cooking spray and pour cornbread batter into dish.
• Bake for 20 to 25 minutes or until toothpick inserted in center comes out clean.
• Slice and serve with honey butter.

For Honey Butter

• Using an electric hand mixer on low speed, combine the softened butter, honey, and powdered sugar. Beat until light and fluffy. Transfer the honey butter to a small serving dish and refrigerate until ready to use.