Preheat the oven to <temperature>175<unit>°C</unit></temperature>

Melt <quantity>½<unit>cup</unit></quantity> of butter in a saucepan over medium heat until golden. When the bubbles on the surface almost disappear and the solids on the bottom are golden brown, remove from heat and let cool slightly

Add <quantity>1<unit>cup</unit></quantity> of all-purpose flour and <quantity>1<unit>cup</unit></quantity> of cornmeal to a bowl

Add <quantity>1<unit>tsp</unit></quantity> of salt, <quantity>½<unit>tsp</unit></quantity> of baking soda and <quantity>¾<unit>tbsp</unit></quantity> of baking powder

Add <quantity>⅓<unit>cup</unit></quantity> of sugar, mix all the ingredients together and set aside

Add <quantity>1<unit>cup</unit></quantity> of buttermilk and <quantity>2</quantity> eggs to a separated bowl

Whisk to combine

Add the melted butter while whisking until incorporated. Stir in the milk solids

Remove the husk from <quantity>1</quantity> sweet corn cob and break it in half

Remove the corn kernels from the cob

Add to the dry ingredients

Add the liquids to the dry ingredients and whisk to combine

Grease a baking pan or dish with butter

Pour the batter and level the surface

Bake for 30m until the top is lightly golden

Add <quantity>½<unit>cup</unit></quantity> of room temperature butter to a small bowl and whip it slightly

Add <quantity>2<unit>tbsp</unit></quantity> of honey and whisk to combine

Add flaky salt to taste. The honey butter is ready

Insert a toothpick into the cornbread, it should come out clean. The cornbread is ready

Serve the Cornbread with the Honey Butter. The cornbread with honey butter is ready. Enjoy!