Preheat oven to 350°F.
Add 1/2 cup (8 tablespoons) butter to a 10-inch ovenproof skillet over medium heat. Cook for 5 to 7 minutes, swirling occasionally, until little bits of butter fat start to brown and the butter starts to smell nutty. Remove skillet from heat, immediately stir in 4 thinly sliced scallions to allow them to gently cook in the residual heat, and allow the butter and scallions to cool for 5 minutes.
Stir in 1 (15 ounce) box of Trader Joe’s Cornbread Mix. Or, you can use 2 (8.5 ounce) boxes of Jiffy Cornbread Mix, but discard 1/4 cup of mix before stirring it in so that the proportions are right.
Stir in 2 large eggs, 3/4 cup whole milk, and 1 1/2 cups shredded Cheddar cheese until just combined (do not overmix!).
If desired, lay 3 or 4 slices of prosciutto on top.
Bake for 30 to 40 minutes, until a knife inserted into the center comes out clean. Allow to cool slightly, then drizzle with 2 tablespoons of honey, slice and serve. Store wrapped tightly in plastic wrap, in the refrigerator. Microwave a slice for 10 to 15 seconds before eating (it’s very dry straight out of the fridge).
