In a wide pot or skillet slowly melt butter until it begins to turn golden brown. Be careful not to burn the butter or it will become bitter. When butter is browned and ready, pour through a fine mesh strainer to separate the solids.

Preheat the oven to 400 degrees F. Grease a 12 inch cast iron baking dish well (cooking spray is okay).

In a large bowl, combine cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, combine buttermilk, butter, and egg.

Add the buttermilk mixture to the cornmeal mixture; do not overmix. The batter should be lumpy.

Stir 3 tablespoons of the brown butter into the batter.

Add batter to prepared baking dish. Bake until an inserted toothpick comes back clean, about 35 minutes.

While the corn bread is baking, combine the remaining brown butter with the honey. Combine well.

Remove from oven and top with brown butter - honey mixture.