To make the honey butter, use a fork to mash and stir together the butter, honey, and salt in a small bowl until well combined. Cover and refrigerate for at least 30 minutes before using.

Preheat the oven to 425°F. Grease a 10-inch cast-iron skillet or 8-inch square baking dish.

To make the cornbread, whisk together the cornmeal, flour, sugar, baking powder, and salt in a large bowl. In a small bowl, whisk together the milk, eggs, and butter. Add the wet ingredients to the dry ingredients and stir until just combined. Pour the batter into the prepared pan.

Bake for 17 minutes or until the top is lightly golden and a toothpick inserted into the center comes out clean. Let cool for 10 minutes before serving with the honey butter.