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Place your cast iron skillet into the oven and heat up your oven to 375°F.
Add all of your dry ingredients to a bowl.
If you are creating your own buttermilk, add your vinegar to milk and whisk until frothy and let set for 5 minutes.
Add your buttered milk and eggs to the dry ingredients.
Mix until incorporated and smooth.
Once your oven has heated to 375°, add your stick of butter and melt that down for about 3 to 5 minutes.
The butter should be bubbly when you remove it from the oven in the cast iron.
Add your butter to your batter and mix until smooth. Don't worry, the batter will kind of start to cook on the top. Just continue to mix until it's smooth.
Add your smooth batter to the cast iron and drizzle your honey all over the top of the batter.
Use a whisk to mix in the honey.
Cook your cornbread for 20 minutes or until golden brown and a toothpick comes out clean.
Let your cornbread sit for at least 5 to 10 minutes before serving so that it does not fall apart.
Drizzle with more honey and enjoy!