Combine cornmeal, flour, baking powder, salt, and sugar in a large mixing bowl and whisk thoroughly for about 30 seconds.

In a medium bowl, whisk together buttermilk, beaten eggs, and melted butter until completely blended.

Pour the buttermilk mixture into the dry ingredients and stir gently with a whisk until just combined, about 15 to 20 strokes, avoiding overmixing.

Gently fold in fresh corn kernels using a spatula to distribute evenly.

Heat vegetable oil in a deep heavy-bottomed skillet or Dutch oven to 350 degrees Fahrenheit using a thermometer.

Shape the batter into rounded tablespoons by dropping them into a shallow dish or onto parchment paper to form about 12 pieces.

Fry 4 to 5 pieces at a time in the hot oil for 2 to 3 minutes, stirring occasionally, until deep golden brown on all sides.

Use a slotted spoon to transfer the cornbread to a wire cooling rack set over paper towels to drain excess oil.

Return oil to 350 degrees between batches if needed and repeat frying remaining pieces.

Serve warm, ideally within 10 minutes of frying, with honey butter or alongside chili, soup, or barbecue.