Here are the easy directions!
In a bowl, combine buttermilk and corn meal. Stir well and set aside for 15 minutes. Preheat the oven to 350F, place rack in the middle. Add butter to cast iron skillet and melt in oven while preheating; keeping an eye on it as not to allow it to burn.
In a large bowl whisk together eggs, sugar and honey. In another bowl whisk together the flour, baking soda, baking powder and salt.
Pour the cornmeal mixture into the egg mixture and stir with a large spoon or spatula. Once combined, add in the flour mixture and stir just until combined. You don’t want to over mix, as it will cause your cornbread to be tough.
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