4tablespoonsunsalted butterplus more for buttering the dish
1 ½teaspoonkosher salt
Freshly cracked black pepper
Preheat the oven to 400 if baking this right away (see notes for do-ahead). Butter a 2 quart baking dish and set aside.
Put 2 cups milk in a medium saucepan and bring to a low simmer. Slowly add the cornmeal, whisking constantly to avoid lumps. Cook for 3-4 minutes until thickened. Remove from the heat and stir in the butter 1 tablespoon at a time. Set aside to cool completely. Note - it will cool faster if you transfer it out of the hot pot and into a large bowl (but then you have another bowl to clean, so your call).
In a stand mixer, or using hand held electric beaters, beat the eggs for 4-5 minutes until thick and pale.
In a small bowl, mix the remaining milk, baking powder, a generous amount of cracked black pepper, and salt. Stir in the honey, then pour into the eggs and mix until combined.
Add the cooled cornmeal mixture a little at a time to the eggs, and beat to combine thoroughly. Pour into the prepared pan.
At this point you can refrigerate the spoon bread until ready to bake.
Place the baking dish in the preheated oven and bake for 30 minutes, until set but still jiggly. Serve warm.