Buttermilk Cornbread with Chipotle Honey Butter

INGREDIENTS

2 cups

yellow cornmeal, preferably stone ground

1 cup

all-purpose flour

⁄3 cup sugar

4 tsp

baking powder

1 tsp

salt

1/2 tsp

chipotle powder

1 1/2 cups

buttermilk, at room temperature

large eggs, at room temperature

1/2 cup

unsalted butter, melted and

cooled slightly

1 cup

coarsely shredded cheddar cheese (optional)

4 tbsp

unsalted butter, slightly softened

1 tbsp

honey

1/4 tsp

chipotle powder

coarse