In a small saucepan, melt ½ cup of butter over low heat. Gradually stir in ¼ cup of honey until well combined. Set aside to cool slightly.

Preheat your oven to 400°F (200°C). Grease a cast iron skillet or 13x9 inch baking pan with butter or cooking spray.

In a medium mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, and salt.

In another bowl, whisk together milk, creamed corn, vegetable oil, and eggs until fully blended.

Create a well in the center of your dry ingredients. Slowly pour the wet mixture into the well, stirring gently until just combined.

Pour the batter into the prepared skillet or baking pan and spread it evenly. Bake for 30-35 minutes, brushing with honey butter after 20 minutes.

Insert a toothpick into the center to check doneness; it should come out clean or with a few moist crumbs.

Let cool for about 10 minutes, cut into squares, and serve warm with extra honey butter.