Preheat your oven to 400°F (200°C).
In a mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, salt, and granulated sugar.
Add the buttermilk, vegetable oil, creamed corn, melted butter, eggs and honey to the dry ingredients.
Whisk the mixture until all the ingredients are well combined. The batter will be thick.
Grease a cast-iron skillet or a 9x13-inch baking pan.
Pour the cornbread batter into the prepared skillet or pan.
Bake in the preheated oven for approximately 35 minutes. Check the cornbread at the 25-minute mark; if it's browning too quickly, tent it with foil to prevent over-browning.
While the cornbread is baking, prepare the honey butter topping.