Prepare the Honey Butter: In a small saucepan over low heat, melt the butter. Once fully melted, stir in the honey until smooth and fully combined. Remove from heat and set aside. (Alternatively, microwave the butter and honey in a heat-safe bowl in 15-second intervals until melted and combined.)
Preheat and Prep the Pan: Preheat your oven to 400°F (200°C). Lightly grease a 13x9-inch baking dish or a large cast iron skillet with oil or non-stick spray. This ensures easy removal and gives the cornbread a lightly crisp edge.
Combine the Dry Ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Mixing these first helps evenly distribute the leavening agents.
Mix the Wet Ingredients: In a separate medium bowl, beat the eggs. Add in the milk, creamed corn, and vegetable oil. Stir until the mixture is uniform and smooth.
Bring the Batter Together: Make a well in the center of the dry ingredients. Slowly pour the wet mixture into the well. Using a spatula or wooden spoon, gently fold the mixture together until just combined. Be careful not to overmix — the batter should be slightly lumpy but cohesive.
Bake the Cornbread: Pour the batter evenly into your prepared pan or skillet. Place in the preheated oven and bake for 30 to 35 minutes, or until the top is golden and a toothpick inserted into the center comes out clean.
Glaze and Finish Baking: About 20 minutes into baking, carefully remove the pan from the oven and brush a generous layer of the prepared honey butter over the top. Return it to the oven to finish baking, allowing the glaze to seep in and form a subtle golden crust.
Cool and Serve: Allow the cornbread to cool in the pan for at least 10–15 minutes before slicing. Serve warm with extra honey butter drizzled on top for an irresistible finish.
