Coat the inside of your cast iron skillet with oil and place in the oven. Pre-heat both the oven and the pan to 375°.
Wisk together the eggs, milk, sugar, melted butter, and honey.
Sprinkle the top of the wet mixture with the flour, cornmeal, baking powder, and salt. Mix everything together until there are no more lumps.
Fold in the corn kernels.
Carefully remove the skillet from the oven and and add the batter.
Place the filled skillet back in the oven and bake for 20 minutes or until golden brown and a toothpick comes out clean.
Once cool enough to handle but still warm, cut the cornbread into pie shaped wedges and serve with a butter and an extra drizzle of honey!