Preheat your smoker/oven to 375 degrees. Place your 9-inch enameled cast iron skillet in the oven while the oven preheats.

In a medium mixing bowl, combine your dry ingredients… flour, cornmeal, salt, baking soda, and baking powder.

Melt 1/2 C butter (1 stick) in a large bowl in the microwave.

In large mixing bowl combine wet ingredients… oil, sugar, honey, and the melted butter. Stir well until combined.

Add 2 eggs, buttermilk, and cream corn. Whisk until fully incorporated.

Next, stir the dry ingredients into the wet ingredients to make the batter. DO NOT over mix! Make sure the ingredients are fully incorporated. It’s okay if there are a few lumps.

Remove the skillet from the oven. Grease the bottom and sides with the remaining half tablespoon butter.

Pour the batter into the hot pan, making sure the batter is level.

Place in your preheated smoker or oven and bake at 375 degrees for 25-35 minutes. The cornbread is done when a toothpick inserted near the center comes out clean and edges are browned and pull away slightly from the edge of the skillet.

Remove from the smoker/oven and cool slightly before slicing and serving. Top each slice with a dollop of Montana Max’s Campfire Caramel Pecan Apple Butter and drizzle with honey. Serve warm and enjoy!

(Store the cornbread in an airtight container on the counter or in the fridge)