Preheat your grill to medium high with a two zone setup. Rub an 8-9 inch cast iron pan with a neutral oil and heat it up empty in the grill.

Cook the breakfast sausage on the grill using a sheet tray. Allow it to cool slightly and then slice it into disks.

Combine the cornmeal, salt, baking powder, buttermilk, butter and eggs in a bowl. Whisk to combine.

Remove the preheated pan and place the sausage in the pan. Top it with the cornbread mix and place it back on the grill for around 22 minutes, or until a cake tester comes out clean. Rotate the pan halfway through the cook.

While the cornbread is baking, make your hot honey butter. Mash together the butter, honey and cayenne and stir to combine. Check it for spice and seasoning and add more cayenne as necessary.

When the cornbread comes out of the grill immediately spread the hot honey butter on the top and allow it to melt into the cornbread. Allow it to cool then slice it up and serve it with the rest of the butter.