Preheat your oven to 400 degrees F. Place a 10-inch cast iron skillet or 9x9 baking dish into the oven to preheat as well.
In a large mixing bowl, whisk together the milk, butter, and eggs.
Add in the cornmeal, flour, sugar, honey, baking powder, salt, and frozen corn and whisk until thoroughly combined. The batter will be a bit lumpy, but that's okay.
Carefully remove the skillet/baking dish from the oven. Coat the inside with non-stick cooking spray. Pour in the cornbread batter and smooth into an even layer.
Bake for 20 minutes or until a toothpick inserted in the center comes out clean.
Remove from the oven and allow to cool for 5-10 minutes. Cut into 8-9 slices and serve warm or at room temperature with extra butter and honey on top if desired.
Notes
The corn will thaw as the corn bread bakes. Adding into the batter frozen allows it to have a little snap still once the bread is finished cooking, instead of being mushy.