Position the oven rack in the center and preheat to 400°F. Generously butter a 9-inch cast-iron skillet and place it in the oven to heat through.

In a medium mixing bowl, whisk together the cornmeal, all-purpose flour, baking powder, baking soda, and kosher salt until evenly distributed.

In a separate large bowl, combine the melted butter, eggs, buttermilk, and honey, whisking until fully incorporated. Fold in the creamed corn using a spatula, blending just enough to combine.

Add the dry ingredients to the wet mixture and stir until no dry flour remains. Take care not to overmix, which can lead to a dense texture.

Carefully take the hot skillet out of the oven and pour the batter in, spreading it out evenly with a spatula.

Return the skillet to the oven and bake for 20 to 25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

In a medium bowl, mix the softened butter, honey, and hot sauce or chili crisp until smooth and well blended.

As soon as the cornbread is finished baking, spread about half of the honey butter over the hot surface so it melts into the bread. Sprinkle with flaky sea salt if desired.

Slice and serve warm, with the remaining honey butter on the side for extra flavor.