Preheat the oven to 350°F.
Grease a 12-inch cast-iron skillet or 9x11-inch with butter.
In a large bowl, whisk together the buttermilk, eggs and vegetable oil.
Add the flour, cornmeal, sugar, baking powder and 1/2 teaspoon kosher salt and mix just until combined then stir in the corn kernels.
Pour the batter into the prepared skillet and bake the cornbread for about 35 minutes or until a toothpick inserted comes out clean.
Allow the cornbread to cool for at least 15 minutes before slicing and serving topped with honey (optional).