In a bowl, combine the dry ingredients (the first four listed). Stir to combine and set aside. In another bowl combine the wet ingredients (buttermilk, honey and the egg). Whisk to combine. Stir the wet ingredients mixture in with the dry until just combined. Then stir in the corn.
In a small cast iron skillet or an 8 inch square baking pan, add 1 tablespoon of melted butter to coat the pan. If you're using a cast iron, you can heat the pan on the stove top to melt the butter and just swirl so it coats the entire pan (all the edges).
Pour the batter into the butter-coated pan and bake at 375°F for 28-30 minutes, or until a toothpick inserted in the center comes out clean. Allow to cool for a few minutes before slicing and serving.
If you want to make the bacon glaze, here's what you need:
2 pieces of bacon (or facon)
1 tablespoon butter, melted (or you can use the bacon drippings)
2 teaspoons honey
1 tablespoon powdered sugar
Cook the bacon until crispy and then chop into small pieces. In a bowl whisk together the melted butter, honey and powdered sugar. This should form a thick glaze. If it seems too thin to you, whisk in a little more powdered sugar to thicken. Stir in half of the bacon bits. Top the warm cornbread with a little glaze and then toss on a few more bacon bits.
