Preheat the oven to 375 degrees F. Put a 10-inch cast-iron skillet in the oven and allow to heat until very hot, about 8 minutes.
Whisk the cornmeal, flour, baking powder, salt and baking soda in a large bowl. Whisk the buttermilk, honey, eggs and 6 tablespoons of the butter in a second bowl. Make a well in the center of the dry ingredients and pour in the wet. Fold to combine.
Carefully remove the hot skillet from the oven, add the remaining 2 tablespoons of butter and pour in the batter. Return the skillet to the oven and bake until golden with a crisp crust, 30 to 35 minutes.
Enjoy immediately slathered with butter, or for breakfast covered with sweet milk!