In a small pan, melt ½ cup butter over medium heat, stirring until it foams and browns—golden with a nutty aroma and brown specks on the bottom (5–7 minutes). Immediately transfer to a mixing bowl to cool slightly.

To a 10-inch cast iron skillet add 1 tablespoon of butter and place it in the oven and preheat to 400°F (204°C).

While the brown butter is cooling, if using fresh corn, shuck and clean the corn. Cut kernels from the cob and and set aside. If using can corn, drain and set aside.

In a mixing bowl whisk the sugar into the brown butter. Add eggs and whisk until smooth and glossy. Stir in the buttermilk.

In a separate mixing bowl whisk flour, cornmeal, baking powder, baking soda, and salt. Fold into the wet bater until just combined—do not overmix!

Remove the hot skillet from the oven, swirl the melted butter to coat, and quickly pour in the batter—it should sizzle. Smooth the top and bake for 20 minutes, or until golden and just set in the center.

While the cornbread bakes, mix ½ cup softened butter with ⅓ cup honey and a pinch of salt until smooth and well combined.

After 20 minutes, remove the skillet, poke a few holes into the top with a knife or skewer, and spread the honey butter evenly over the cornbread. Return to the oven and bake for 5 more minutes, until the top is glossy and golden. Butter will continue to bubble and sizzle. Wait about 10 minutes until the butter stops sizzling before cutting a slice.