Moist Cornbread with Honey Butter

Last night I made homemade chili and cornbread with honey butter.  The chili turned out alright, but I will definitely be changing the recipe the next time I make it.  However, the cornbread turned out AMAZING and I just had to share it with you.  I found the recipe on the Betty Crocker website.  On their website they topped the cornbread with pecans.  I didn't do this because they can be expensive and I was on a budget.  I would like to try it sometime though.  This homemade recipe is so much better than making cornbread from a Jiffy box and the bread turned out moist instead of dry.  I think I'm going to continue to do this from now on.
Anyway, here is the recipe.

Cornbread Ingredients
1 cup cornmeal
1 cup all-purpose flour
1/3 cup sugar
1/4 cup butter or margarine, melted
2 tsp. baking powder
1/4 tsp salt
3 eggs
1 can cream-style corn
1/4 cup chopped pecans (optional)

Honey butter
1/2 cup butter, softened
1/4 cup honey
Dash salt

Directions
1.  Heat oven to 375 degrees F. Spray 9 or 8 in. round cake pan with baking spray.  In medium bowl, stir all cornbread ingredients except pecans until well blended.  Pour into pan.  Sprinkle pecans evenly over top.
2.  Bake 35-45 minutes or until toothpick inserted in center comes out clean.
3.  Meanwhile, in small bowl, beat 1/2 cup butter with spoon until creamy.  Slowly beat in honey and salt until well blended.
4.  Serve warm cornbread with honey butter.