Grease a 6 quart crockpot with cooking spray, then line the crockpot with a parchment paper cross sling (this allows you to easily lift the cooked bread out). Set aside.

In a large bowl, whisk together butter, sugar, honey, eggs, buttermilk, and sour cream until smooth.

Add in the cornmeal, baking soda, salt, and cayenne and whisk until *just* combined.

Pour the batter into the prepared crockpot, cover the crockpot with a thin kitchen towel (this catches any condensation that will form), then place on the lid.

Cook on LOW for 2 1/2 - 3 1/2 hours or until the bread has cooked through.

Use the parchment sling to remove the bread from the crockpot, then cool for at least 10 minutes before slicing and serving with honey butter.

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