In a small saucepan, melt the butter over medium-low heat, then slowly drizzle in the honey, stirring until well combined. Remove from heat and set aside.

Preheat your oven to 400 degrees Fahrenheit and grease a cast iron skillet or a baking pan.

In a medium mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, combine the milk, creamed corn, vegetable oil, and eggs until smooth.

Make a well in the dry ingredients and gradually pour in the wet mixture. Stir gently until just blended.

Pour the batter into the greased baking pan and let it settle before sliding it into the oven.

Bake for 30-35 minutes, or until the edges turn golden brown.

At the 20-minute mark, brush a layer of the honey butter over the top.

The cornbread is ready when a wooden pick inserted in the center comes out clean.

Allow it to rest and cool slightly before serving. Serve with more honey butter on the side.