Roasted Strawberry Cornbread with Roasted Strawberry and Brown Sugar Butter

1. Preheat the oven to 375ºF. Line a baking sheet with parchment paper.
2. Lay the strawberries on the baking sheet.
3. Whisk together the coconut oil, honey, and salt, and pour over the strawberries and toss until evenly coated.
4. Bake for 30 minutes.
5. Meanwhile, make the cornbread batter. In a large mixing bowl, sift together the cornmeal, almond flour, baking powder, and salt.
6. Mix in the honey, coconut milk, coconut oil, and eggs, until a smooth batter forms.
7. Grease an 8-in. square cake pan with coconut oil.
8. Once the strawberries are finished roasting, fold 1/2 to 3/4 cups of the strawberries into the batter, saving a little bit of the roasted strawberries for the butter (about 1/4 cup). Lower the temperature on the oven to 350ºF.
9. Pour the batter into the cake pan and bake for 20-25 minutes or until slightly golden and a toothpick inserted into the center of the bread comes out clean.
10. To make the butter, put all the ingredients in a small bowl and mix well until smooth.
11. Once the cornbread is finished baking, let cool for 15 minutes in the pan before removing.
12. Slice and serve with butter.