Ingredients:

For the Cornbread:

• 1 cup yellow cornmeal
• 1 cup all-purpose flour
• 1/4 cup Superbloom honey
• 1 tablespoon baking powder
• 1/2 teaspoon salt
• 1 cup buttermilk
• 1/3 cup unsalted butter, melted
• 2 large eggs, lightly beaten

• 1/4 cup chicory honey
• 3 tablespoons unsalted butter, melted

1. Preheat Oven and Prepare Pan: Preheat your oven to 400°F (200°C). Grease an 8-inch square baking pan or cast iron skillet.
2. Combine Dry Ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, and salt.
3. Mix Wet Ingredients: In another bowl, combine the buttermilk, melted butter, Superbloom honey, and eggs. Stir well to incorporate.
4. Combine Mixtures: Pour the wet ingredients into the dry ingredients. Stir just until combined; avoid overmixing.
5. Bake the Cornbread: Pour the batter into the prepared pan. Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean.
6. Prepare Chicory Honey Butter Glaze: While the cornbread is baking, mix the chicory honey with the melted butter in a small bowl.
7. Glaze and Serve: As soon as the cornbread is out of the oven, brush the top generously with the chicory honey butter glaze. Let it sit for a few minutes to soak in the flavors.
8. Serve Warm: Cut into squares or wedges and serve while warm.