Cut the kernels off a cob of corn. If you are using canned corn, completely drain. If you are using frozen corn, thaw and drain the kernels on a paper towel. You do not want to add extra liquid to the batter.
Mince the chives.
Melt 1 tablespoon of unsalted butter and set aside to cool.
In a medium-sized bowl, combine the dry ingredients - corn meal, AP flour, baking powder, and salt. Using a whisk, mix to remove any lumps in the flour.
In another medium-sized bowl, whisk together the melted butter and the two eggs.
Add the buttermilk and the honey to the eggs and mix completely.
Add the corn and the chives to the wet ingredients bowl.
Start heating the cast iron skillet on medium heat.
Add the wet ingredients to the dry ingredients. Only mix until everything is incorporated. Don't overmix.
Add 2 tablespoons of vegetable oil to the skillet.
Once the oil is hot, add ½ cup of johnny cake batter to the skillet, using the measuring cup to spread the batter into a circle.
Add as many johnny cakes to your skillet as possible but maintain enough room to flip the cakes.
After 2 minutes, flip the cakes. The cakes should be golden brown and have crispy edges.
Remove the johnny cakes after approximately 2 minutes. Make sure the cakes feel firm and that the center is cooked.
Continue until you have used up all the batter.
If you are serving the johnny cakes with maple syrup, you may want to omit the chives.
If you are serving the johnny cakes with a fried egg, add your favorite toppings such as avocado, hot sauce, queso fresco, or tomatoes.