Step 1

For the corn dodgers: Adjust oven rack to middle position and heat oven to 400 degrees. Spread oil on rimmed baking sheet.

Step 2

Whisk cornmeal, sugar, baking soda, and salt in medium bowl. Heat water, buttermilk, and butter in large saucepan over medium-high heat until just simmering. In slow, steady stream, whisk cornmeal mixture into liquid. Reduce heat to medium-low and cook until mixture begins to bubble, about 6 minutes. Remove from heat and cool until warm, about 10 minutes.

Step 3

Whisk baking powder and egg in small bowl, then stir into cornmeal mixture. Fill medium bowl with tap water. Scoop out 1/4 cup mixture and, using wet hands, form into 4 by 1 1/2-inch loaf shape. Place on prepared baking sheet and repeat with remaining mixture, spacing dodgers about 1/2 inch apart. Bake until deep brown on bottom and golden brown on top, rotating pan halfway through baking, 25 to 30 minutes. Transfer corn dodgers to rack to cool.

Step 4

For the honey butter: Meanwhile, mix all ingredients in medium bowl until smooth. Serve corn dodgers, split open, with honey butter. (Corn dodgers can be refrigerated for up to 2 days; reheat on baking sheet in 350-degree oven.)