1Place cast iron skillet with the butter in the bottom in your oven and preheat the oven to 375-degrees F.
2While its preheating, mix together the eggs, creamed corn, and honey.
3Mix in the self-rising cornmeal, just until combined.
4Once the oven is preheated and the butter is sizzling in the skillet, take the skillet out of the oven and pour your batter into it.
5Put skillet back into the oven and bake for 25-30 minutes, or until corncake tests done (toothpick or butter knife poked into the center comes out clean) and its nice and brown.
6Serve hot, right out of the oven slathered in butter.
7VARIATIONS: Add 1/2-cup blueberries, chopped broccoli, cheese, chilies, whole kernel corn, or whatever you like to the batter before baking. Fold ingredients in just until mixed.