Bitterroot Style Cornbread

2/3 cup butter
2 cups cornmeal (the best is freshly ground homegrown organic flint corn)
2 cups almond flour
4 tsp. baking powder
1 tsp. sea salt
1 1/2 cups water or milk
4 eggs
1/4 to 1/2 cup honey depending on how sweet you want it
1 tsp. vanilla

If you have time, soak the cornmeal and almond flour in the water or milk for several hours or overnight. Preheat the oven to 425. Place the butter in a 9x13 pan and put it in the oven as it heats. Whisk everything else together. Take the pan out of the oven and tilt it around so the butter coats the sides, then pour the excess into the batter and mix it in. Bake for 15-20 minutes or until golden brown.