1. In a microwave-safe bowl, microwave butter until melted and cool briefly. Add cornmeal and buttermilk and stir until all of the cornmeal is moistened. Let sit for 1 hour.
2. Preheat oven to 350ºF and grease a 9"x5" loaf pan with salted butter.
3. In a large bowl, whisk together the flours, sugar, baking powder, baking soda, and salt. Add the cornmeal mixture. Microwave the honey for 5-10 seconds, until more fluid, and add to the flour mixture. Add beer. Fold everything together just until evenly combined, with no dry pockets of flour or cornmeal remaining. Pour batter into buttered loaf pan and smooth out the top.
4. Combine honey and butter for glaze in a small, microwave-safe bowl and microwave until butter has melted. Stir together until smooth. Spread evenly over batter in pan.
5. Bake bread at 350ºF for 65-70 minutes, until a toothpick inserted into the center comes out clean and the top is golden. Cool approximately 15 minutes before transferring to a wire rack to cool completely.
6. Serve bread warm (toasted is best!) with honey butter. Store in an airtight zip-top bag.

Honey Butter

1. In a stand mixer fitted with a whisk attachment, whip the butter on medium-high speed until smooth and light, wiping down bowl and beater as needed. Add honey and salt (if using) and whip in until smooth. Serve while soft.