Place the butter in a 10-inch cast iron skillet, and transfer the pan to the oven while you prepare the batter.
In a large bowl, mix together flour, cornmeal, baking powder, and salt.
In a separate medium bowl, combine buttermilk, milk, and eggs.
Add the wet ingredients to the dry ingredients, and stir to combine.
Stir in the drained corn, and slowly add the melted butter from the cast iron pan.
Carefully pour the batter into the hot skillet.
Bake at 350°F for 45 minutes, or until a toothpick inserted in the center comes out clean.
Serve warm with butter and a drizzle of honey.
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