Preheat the oven to 350°F (180°C). Grease a 10-inch cast iron skillet or 9-inch square baking dish with butter.
2. Step
In a large bowl, whisk together the cornmeal, flour, baking soda, baking powder, and kosher salt. Add 6 tablespoons of the melted butter, the eggs, milk, and ¼ cup honey and whisk until the batter is smooth. Fold in the corn and serranos.
3. Step
Pour the cornbread batter into the prepared pan and smooth the top.
4. Step
Bake the cornbread for 30–35 minutes, or until the edges are golden brown and the center is fully cooked through.
5. Step
In a small bowl, whisk together the remaining 4 tablespoons of melted butter and 2 tablespoons of honey until combined.
6. Step
Remove the cornbread from the oven and pour the honey butter over the top. Let sit for 10 minutes, then garnish with flaky sea salt.
