Preheat the grill to 425 degrees Fahrenheit using two zone method or on indirect heat. Place 10-inch cast iron skillet in the grill to get hot while the grill heats up.
In a large bowl, combine the cornmeal, flour, sugar, baking powder, salt, and cinnamon and mix. In a separate bowl combine buttermilk, eggs, green chilies, and half a stick of melted butter and mix.
Slowly add the dry ingredients into the wet ingredient bowl while stirring. Once all the dry ingredients are in the bowl, mix a few more turns to remove any lumps. Don't over mix.
In the preheated cast iron pan, add the remaining half stick of butter and stir to coat the entire pan and sides. The pan will be hot (so use a glove or thick towel). We use a towel to do this by hand by moving the pan around in a circular motion. Pour the batter into the pan and then grill for 30-40 minutes.
The cornbread is done when you insert a toothpick or knife into the center of the cornbread and it comes out clean. Immediately drizzle the honey over the cornbread as it cools. Let cool for at least 10 minutes before cutting into the cornbread.