Mix the dry ingredients

• Combine the yellow cornmeal, all purpose flour, sugar, baking powder and salt in a bowl.
• Mix well until fully incorporated.

Whisk the wet ingredients

• In a separate bowl, combine the milk, vegetable oil and eggs.
• Add the creamed corn and whisk everything together.

Combine into a batter

• Make a well in the dry ingredients.
• Slowly pour in the wet batter and mix until well incorporated.

Bake the cornbread

• Butter a 13 by 9 baking dish and pour in the batter.
• Bake at 400 degrees for 20 to 25 minutes.

Make the honey butter

• Melt the butter and stir in the honey.

Glaze and finish

• Halfway through baking, brush some of the honey butter over the cornbread.
• Finish baking, then serve with the remaining honey butter.