Preheat your oven to 450°F.

In a large bowl whisk together the cornmeal, gluten free flour, baking powder, and salt.

Add 2 tablespoons of butter to the mixture. Using your hands, mix it will. Squish it between your fingers, don't be shy! You can use a fork, but using your hands is so much better.

In a smaller bowl whisk together the eggs, honey, and coconut milk.

Add the wet ingredients into the dry ingredients. Do not over mix. The batter should be slightly lumpy.

Melt the remaining 2 tablespoons of the butter and coat a 9" cast iron skillet

Add cornbread mixture to the skillet and bake for 20-25 minutes or until the edges are browned. You can check doneness by inserting a toothpick. If it comes out clean - it is done.