Add the eggs, sugar and honey to a large bowl and beat until well combined.
Add the gluten-free flour, gluten-free cornmeal, baking powder and sea salt to the bowl and mix until well combined.
Pour the milk and melted butter into the bowl and continue to mix until well combined.
Once it’s mixed well, pour the batter into a prepared cast iron skillet (I typically coat mine in butter).
Pre-heat your oven to 425°F after making your batter. Once it's heated, bake the cornbread for about 20 minutes, or until a toothpick inserted into the middle of the pan comes out clean. Remove the skillet from the oven and allow the cornbread to cool for about 10 minutes before cutting.
Slice your skillet cornbread and serve drizzled with honey, if desired.