Preheat the oven to 400 degrees F. Place an 8 or 9 inch round cast iron skillet in the oven to preheat.

Melt 4 Tablespoons butter in a microwave safe container.  Set aside to cool before adding to the batter.

Combine cornmeal, flour, salt and baking powder in a large bowl. Stir together until well combined.

Crack eggs into a medium sized bowl, then whisk until frothy.  

Add buttermilk, melted butter, honey, and sugar to the eggs. Whisk together to combine.

Pour wet ingredients into the flour mixture. Fold together gently with a spatula about 15 strokes.

Remove the skillet from the oven and place a tablespoon of butter in the bottom, swirling the pan to coat. Pour the batter directly into the hot pan and smooth with a spatula.

Bake for 20-22 minutes or until the top springs back when gently pressed.

Remove from the oven. Allow the cornbread to cool for a few minutes before slicing.