Preheat your oven to 400°F. Have an 8x8-inch baking dish ready.

In a large bowl, whisk together the honey, drained corn, milk, sugar, and eggs until smooth.

In a separate bowl, combine the flour, cornmeal, salt, baking soda, and baking powder.

Slowly pour the wet mixture into the dry ingredients, stirring gently until just combined. Be careful not to overmix or the biscuits will be dense.

Pour the melted butter into the prepared baking dish. Spoon the batter directly over the butter, then use a spatula to spread it evenly to the edges.

Score the unbaked batter into 9 equal squares (a 3x3 grid) with a knife.

Bake for 28 to 33 minutes, until the top is golden brown. If the edges brown too quickly, tent them loosely with foil.

Let the biscuits rest in the dish for 10 minutes so the butter absorbs into the crumb.

Serve warm, drizzled with extra honey or slathered with additional butter.