Browned Butter Honey Cornbread

Preheat your oven to 375ºF. Combine buttermilk and baking powder; set aside.

Melt the unsalted butter over medium heat in a 10.25″ cast iron skillet, then remove from heat and let cool slightly.
In a bowl, add cornmeal, flour, and salt. Stir together with a fork.
In a separate bowl beat your eggs until no streaks remain, then whisk in sugar. Whisk in buttermilk mixture, then melted butter.
Place your skillet back on the burner, over medium-low heat. Add salted butter and begin to brown, stirring frequently.
Pour your wet ingredients into the dry and combine thoroughly, until only small lumps remain. 
When the butter is browned, pour your batter directly into the skillet. Use a silicone spatula to smooth the batter out so it’s evenly distributed, without disturbing the edges. Drizzle with honey.
Bake on the middle rack for 20-25 minutes. It should be golden brown, and a toothpick or cake tester inserted in the center should come out clean.