How to Make It
Preheat oven to 350°F. Place 2 tablespoons of the butter in a 9- or 10-inch cast-iron skillet and place in oven while it preheats. Combine blueberries and 1 tablespoon of the flour in a small bowl; toss to coat.
Whisk cornmeal, baking powder, salt, and remaining 1½ cups flour in a large bowl. Beat remaining 12 tablespoons butter in a separate large bowl with an electric mixer on medium until creamy, about 1 minute. Add sugar; beat until light and fluffy, about 3 minutes. Add eggs, 1 at a time, beating after each addition. Add milk and honey and beat on low until just combined. (Mixture may look grainy.) Add cornmeal mixture and stir to combine.
Remove skillet from oven and tilt to coat with melted butter. Spread batter in skillet and sprinkle blueberries evenly over top. Bake until a wooden pick inserted in the center comes out clean, 35 to 38 minutes.
Combine butter, honey, ginger, and salt in a medium bowl and stir until smooth. Serve with warm cornbread.
Make the Butter:
- Combine butter, honey, ginger, and salt in a medium bowl and stir until smooth. Serve with warm cornbread.