Place a 10-inch (26 cm) cast-iron skillet in the oven and preheat to 425°F (220°C).

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

In another bowl, combine the creamed corn, melted butter, eggs, and milk until smooth.

Pour the wet ingredients into the dry ingredients and stir just until combined. Avoid overmixing.

Carefully remove the hot skillet from the oven and brush the bottom and sides with melted butter.

Pour the batter into the prepared skillet and smooth the top evenly.

Reduce the oven temperature to 375°F (190°C) and bake the Cornbread Recipe for 25–30 minutes, or until golden brown and a toothpick inserted in the center comes out clean.

Let the cornbread cool in the skillet for 15 minutes before slicing or carefully turning it onto a serving platter.

Serve warm with butter and honey for the best flavor.