Vanilla Bean Skillet Cornbread

1. Place a 10 1/4-inch cast-iron skillet in the oven and preheat to 425°F.
2. In a large bowl, whisk together the cornmeal, gluten-free flour, sugar, baking powder, salt, and vanilla bean powder.
3. In a microwave-safe bowl, melt 4 oz (8 tablespoons) of the butter. Add the milk, eggs, and vanilla extract and whisk to fully incorporate.
4. Add the wet ingredients to the dry and fold in just until evenly combined.
5. Remove the hot skillet from the oven and spread the remaining 1/2 oz (1 tablespoon) butter over the entire surface. Pour the batter into the pan.
6. Reduce the oven temperature to 375°F, transfer the skillet to the oven, and bake for 25–30 minutes, until a toothpick inserted into the center comes out clean.
7. Serve warm with honey butter. Store any leftovers at room temperature covered with foil.

Vanilla Bean Honey Butter

1. In a small bowl, beat the softened butter with a fork or hand mixer until light and fluffy.
2. Add the honey and vanilla bean powder and beat until smooth and well combined.
3. Serve immediately at room temperature, or roll in parchment paper into a log and refrigerate for up to 2 weeks. Slice pats directly from the log to serve.