Preheat oven to 400°F. Place a 10-inch cast iron skillet in oven to heat while making batter.
In a large bowl, combine cornmeal, baking powder, baking soda and salt. Whisk corn, buttermilk, eggs, honey and oil in a medium bowl until well blended. Add to dry mixture with cheese, stirring until moistened.
Remove skillet from oven and quickly spray with vegetable cooking spray; pour in batter (batter should sizzle on contact).
Bake for 30 to 35 minutes or until toothpick inserted near the center comes out clean. Cut into wedges and serve warm.