Spicy Creamed-Corn Cakes With Scallions

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1 cup buttermilk

1 cup heavy cream

1 cup canned creamed corn

2 large eggs

2 large egg yolks

5 tablespoons vegetable oil

2 cups stone-ground yellow cornmeal

1 cup all-purpose flour

1 tablespoon sugar

1 1/2 teaspoons kosher salt

1 teaspoon baking powder

1 teaspoon baking soda

3 scallions, thinly sliced

1 cup corn kernels, thawed if frozen

1 jalapeño, seeded and minced

2 tablespoons unsalted butter

Softened butter and honey, for serving

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