Preheat the oven to 350 degrees.
Using a pastry brush grease your mini cast iron skillets with avocado oil. You can place these onto a sheet tray so they are easier to transport in and out of the oven.
Whisk all of the cornbread ingredients in a large bowl until evenly combined. Season with salt and pepper as desired. The batter should have a thick consistency similar to that of pancake batter.
Evenly pour batter into 6-7 individual 6 inch cast iron skillets just enough to fill about halfway up the skillet. Bake for 45 to 50 minutes or until a toothpick inserted in the center comes out clean and the top is lightly golden.
Serve with a drizzle of honey if desired!