Cook the bacon. In a 11 or 12-inch cast iron skillet, over medium heat, cook the bacon until crispy. Remove the bacon and, once cool enough to handle, crumble or chop. Reserve.

Brown the butter. Remove all but one tablespoon of the bacon fat from the skillet. Add butter and cook, swirling pan to coat the bottom and sides, until it develops a deep nutty brown color. Be careful not to burn the butter!

Mix the batter. Transfer butter into a large bowl and reserve the hot cast iron pan for later. Whisk in the honey and then the buttermilk. By now, the mixture should be cool enough. If not, let it cool further before adding the eggs so they don't cook.

Add the eggs and whisk to combine. Then whisk in all the dry ingredients, being careful not to over mix.

Using a wooden spoon, stir in the corn kernels and reserved crumbled bacon.

Pour batter into skillet. The cast iron pan should still be hot. If not, reheat briefly on the stove for a few minutes. Then, pour the batter into it, listening to that wonderful sizzle! Smooth the top with a spatula, if necessary.

Bake! Bake in the preheated oven for 20 to 30 minutes or until a toothpick inserted in the center comes out clean and the top is golden brown!

Let it cool down slightly! Cool in the skillet for 10 minutes before serving.