Forget about the honey and sugar. The most important part of the cornbread is the healthy slab of bacon grease in the bottom and sides of the cast iron pan.
Cornbread is to be made in a heavy cast-iron skillet slathered in either bacon fat or hog lard. Don't matter if you add sugar, honey, Jalepinos, whatever... it just ain't the same baked in anything else.

As an aside, the term "cornpone" is a reference to a "pone" of "corn"bread, always baked in said bacon-grease.-slathered cast-iron skillet.