Gluten-Free Cornbread with Honey Butter

6-8

Honey Butter:
1 stick butter, salted
¼ cup honey, organic raw

Cornbread:
3 cups buttermilk
2 eggs
1 stick butter, unsalted, melted and divided
1 teaspoon kosher salt
1 teaspoon baking powder
1 teaspoon baking soda
2 cup gluten-free cornmeal, fine

1 cup almond flour
1 tablespoon sugar, granulated

1. Soften butter at room temperature.
2. Using a mixer, cream butter and honey. Hold at room temperature.
3. Preheat pellet grill to 320°F.
4. Place Cuisinart 10-inch cast iron skillet in the smoker to pre-heat.
5. In a large mixing bowl whisk together buttermilk, eggs, half the melted butter and salt.
6. Once combined stir in baking powder, baking soda, cornmeal, almond flour and sugar until fully incorporated. The batter should be loose and have no lumps.
7. Remove cast iron skillet from smoker and pour in remaining butter, carefully swirling to coat entire skillet in butter.
8. Immediately pour batter into skillet and bake until golden brown and when toothpick inserted to center comes out clean (approximately 35 to 40 minutes)
9. Top hot cornbread with Honey Butter and spread evenly over top of bread. Let soak in while bread cools.