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Heat the butter in a 10" cast iron skillet until melted. Remove from the heat.
In a large bowl, beat the eggs and honey together until smooth. Add the milk and 2 tablespoons of the melted butter, then stir to blend.
Mix the cornmeal, flour, baking powder, and salt into the wet ingredients to combine.
Place the skillet back on the campfire or stove to reheat the butter. Swirl to coat the bottom. Pour the batter into the skillet, ensuring that it is in an even layer. Cover the skillet with foil, crimping the foil around the edges. Using a sharp knife, slice a few vent slits in the foil to allow steam to escape.
Cook over medium-low heat for 15-20 minutes, then move off the heat and let the bread rest (still covered) for an additional 5 minutes.
Cut into slices and enjoy.