0 Place a dry 10” cast iron skillet on the center rack of a cold oven and preheat the oven to 425°
1 In a large bowl, combine a cup of buttermilk with 6 tablespoons of melted butter, 1/4 cup of honey and 2 large eggs until smooth
2 Whisk in 1 cup of yellow cornmeal, 1 cup of all purpose flour, 2 teaspoons of baking powder, 1/2 teaspoon of baking soda and 1/2 teaspoon of salt until mostly combined
3 Fold in 1 cup of sweet corn, about 3/4 cup of the shredded Irish cheddar and 1/4 cup of finely chopped fresh herbs until evenly distributed (reserve the remaining cheese for topping)
4 When your oven is preheated, carefully transfer the hot skillet out onto a heatproof surface and close the oven door quickly to maintain the ovens temperature
5 Add 2 tablespoons of butter into the hot skillet and carefully swirl it around to coat the bottom and sides
6 Pour the cornbread mixture into the skillet and top with the remaining cheese
7 Bake in a 425° oven for 18-20 minutes or until a toothpick will come out of the middle of the cornbread mostly clean
