Preheat the oven to 375 degrees Fahrenheit. Place a 10-inch cast-iron skillet in the oven to heat while the batter is prepared.

In a saucepan over medium heat, melt the 8 tablespoons butter. Continue cooking the butter until it browns, giving off a nutty aroma. Remove from heat, and immediately add 2 tablespoons cold unsalted butter. Set aside to cool slightly.

In a large mixing bowl, whisk together the flour, fine cornmeal, baking powder, baking soda, salt, and granulated sugar.

In a separate bowl, whisk together the buttermilk, fresh orange juice, orange zest, and eggs. Mix well.

Gradually pour the wet ingredients (buttermilk mixture) into the dry ingredients (flour mixture), stirring until just combined. Be careful not to overmix; a few lumps are okay.

Slowly pour the slightly cooled browned butter into the batter, stirring until evenly incorporated.

Carefully remove the hot skillet from the oven (remember it's hot!), and coat it with a bit of butter or non-stick spray to prevent sticking. Pour the batter into the skillet.

Place the skillet back into the oven, and bake for approximately 20-25 minutes or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean.

Once baked, remove the skillet from the oven, and allow the cornbread to cool for a few minutes serve with whipped honey butter.

Place everything in a mixing bowl. Beat for 2-3 minutes until light and fluffy.