In a large bowl, whisk together eggs, buttermilk, butter, and honey until smooth.
Add the creamed corn, salt, and corn muffin mix.
Stir just until combined.
Pour batter to the prepared baking dish.
Bake for 45 minutes, or until the top is golden brown and a toothpick inserted in the center of the cornbread comes out clean.
Notes
Storage:
Wrapped in plastic wrap or placed in an airtight container the cornbread will last for two days at room temperature or one week in the refrigerator.
To freeze, wrap individual squares of the cornbread in plastic wrap, and then put the wrapped slices into a plastic, zip-top freezer bag. Store in the freezer for up to three months.
Tips:
When testing the cornbread for doneness, a few moist crumbs of cornbread on the toothpick are fine. That means it's finished baking. However, look for any wet batter as your sign to let it bake longer.
Don't overmix your batter or the cornbread may become tough. Just whisk the ingredients until everything comes together evenly.
Using room-temperature ingredients is essential for the batter mixing evenly—if the milk and eggs are too cold, they can curdle when mixed! Always bring your ingredients out of the refrigerator to warm up before starting to bake.
I know it's tempting to peek in the oven, especially when that sweet cornbread aroma begins wafting through the kitchen. However, keep the oven door closed as much as possible to ensure even baking.