In a large bowl, combine corn meal, flour, sugar, baking powder, baking soda and salt; mix well. In a medium bowl, beat eggs. Add buttermilk and melted butter; mix well. Add to dry ingredients, mixing just until dry ingredients are moistened. Fold in corn. Spread batter in a butter 8 or 9-inch square baking pan. Bake in a 400°F oven for about 25 minutes for a 9-inch pan or about 30 minutes for an 8-inch pan or until golden brown and wooden pick inserted in center comes out clean. Meanwhile, prepare honey butter by combining softened butter and honey. Cut corn bread into squares. Serve warm or at room temperature with honey butter. Yield: 8 servings. (Recipe is easily doubled using two pans to serve 16). Variation: For Mexican corn bread, add 1 tablespoon chopped fresh jalepeno pepper to the dry ingredients and top the corn bread with 1 cup shredded Wisconsin Jalepenno Monterey Jack or Sharp Cheddar cheese during the last 2 minutes of baking time.