• 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.
  10 Tablespoons unsalted butter
• In a large mixing bowl, whisk together the flour, fine cornmeal, baking powder, baking soda, salt, and granulated sugar.
  1 1/4 cups all-purpose flour, 1 cup fine cornmeal, 1 Tablespoon baking powder, 1/4 teaspoon baking soda, 1/2 teaspoon salt, 1/2 cup granulated sugar
• In a separate bowl, whisk together the buttermilk, fresh orange juice, orange zest, and eggs. Mix well.
  1 1/4 cups buttermilk, 2 Tablespoons fresh orange juice plus zest of an orange, 3 large eggs
• 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.

Whipped honey butter:

• Place everything in a mixing bowl. Beat for 2-3 minutes until light and fluffy.
  3/4 cup softened unsalted butter, 1/3 cup honey, Pinch of salt