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Preheat oven to 375°F.
Line an 8 x 8 or 9 x 9 baking pan with parchment paper or spray/butter it instead to prevent sticking.
Start out by browning the butter. To a pan over medium heat, add the butter. Cook for 5 to 6 minutes until it starts to bubble and then brown. Make sure not to cook it any further or it can burn. Transfer it to a bowl and allow it to cool so it's not hot.
To a large mixing bowl, whisk together all purpose flour, corn meal, salt, baking powder, baking soda, white sugar, and brown sugar.
Add the eggs, buttermilk, heavy cream, and browned butter to the same bowl. Whisk until you have a very smooth batter consistency.
Transfer the batter to baking pan and pop in the oven to bake for 25 to 28 minutes or until a toothpick comes out the center clean.
While it bakes, make the honey butter by combining melted butter and honey in a small bowl.
Take the cornbread off the oven and allow it to cool for 10 to 15 minutes.
Then slice the cornbread and brush the top with honey butter. Optional, add a sprinkle of flakey sea salt and enjoy warm!