In the bowl of a stand mixer with the paddle attachment, beat the butter until light and fluffy. Scrape the sides as needed.
Turn the speed to slow, then add the honey. Mix well.
Roast the pecans. Stovetop or oven roasted. Your choice. Let them cool down, but keep slightly warm.
Add the warm pecans to the butter and continue to mix until well combined.
Once the cornbread is out of the oven, let it cool for a few minutes, transfer to a cooling rack or presentation plate.
Spread the butter on the cornbread.
Enjoy!