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Preheat the oven to 400 F (204 C). Lightly coat a 9 x 13 pan with butter.
In a large mixing bowl whisk the eggs and oil together, then whisk in the milk and honey (make sure to give the honey a good mixing to combine well). Add in the sour cream and mix. Add the Jiffy Corn Muffin Mix into the liquid and stir until just combined, don't over mix it. Let it sit for 3-5 minutes.
Pour the batter into the greased pan and bake for 30-35 minutes. Check the cornbread after 30 minutes to see if it is ready by inserting a toothpick into the center. If the toothpick comes out clean it's done, if it comes out a bit wet, put the cornbread back in the oven for the remaining 5 minutes.
Poor melted butter over the top. Let sit for 30 minutes.