• Make the honey butter: In a small saucepan over low heat, melt the butter, then stir in the honey until smooth. Remove from the heat. You can also melt them together in the microwave in 20-second bursts.
• Preheat: Heat the oven to 400°F. Grease a 13x9 baking pan or a cast iron skillet.
• Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, sugar, baking powder and salt.
• Mix the wet ingredients: In a separate bowl, whisk the milk, creamed corn, oil and eggs until well combined.
• Combine: Make a well in the center of the dry ingredients, pour in the wet mixture and stir just until no dry flour remains. Don't overmix; a few small lumps are fine.
• Bake: Pour the batter into the greased pan, smooth the top and bake for 20 minutes.
• Brush and finish baking: Brush a layer of honey butter over the top, then bake for about 15 more minutes (35 minutes total), until golden brown and a toothpick or skewer inserted in the center comes out clean.
• Glaze: As soon as it comes out of the oven, brush the rest of the honey butter over the top.
• Rest: Let it rest a few minutes before slicing and serving.

For Storage

• Store: Once cooled, wrap the cornbread tightly or keep it in an airtight container at room temperature for a few days. For longer storage, freeze it wrapped well, then thaw and warm before serving.