We ordered an appetizer of "hot honey cornbread" at a restaurant in Bozeman, which was baked in a small cast iron pan, and loved it. This is a little different (not place in the broiler like theirs seemed to be), but still good. The hot honey topping eliminates the need for additional butter for serving, and seems to keep the cornbread fresh longer.
Start with the recipe for cornbread on the Bob's Red Mill Medium Grind Cornmeal (see photo below). Bake it in a cast iron skillet (prepared with butter), and when done, jab some slits in the cornbread and then pour the honey mixture over the cornbread. It did not seem necessary to pre-heat the pan. We don't usually have buttermilk in the house, so I substituted the same amount of half & half with a tablespoon of lemon juice added. (Acid is needed for the baking soda to work.)
"Hot Honey" mixture: 1/2 cup inexpensive honey, 1 or 2 teaspoons of hot sauce (contains peppers, salt & vinegar), and 2 tablespoons melted butter.
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