Place a rack center oven and preheat cast iron skillet at 475° F.
In a medium bowl whisk cornmeal, flour, sugar, baking powder, baking soda and salt. In another small/medium bowl — lightly beat eggs, then add buttermilk, cream corn and honey.
Add wet into the dry and stir until the batter comes together but isn't over mixed. Fold in Hatch chiles. Taste. Is the batter to your liking? If not, now's the time to add a little more salt or sugar.
Open the oven. Add and melt butter, about 3 minutes. The butter should be golden, not burnt. Give it one more swirl around the skillet, then sprinkle reserved 1 tablespoon cornmeal across the melted butter. Pour batter into the center, then level batter if uneven.
Bake for 14-16 minutes or until the top begins to golden, edges are springy to touch and start to pull from the side, and a center knife comes out clean. Let stand 5 minutes on a wire rack, then serve warm or let cool.