For the cornbread: Preheat the oven to 350 degrees F.
Put the flour in a large bowl, transfer 1 tablespoon of it to a small bowl and set aside.
To the large bowl of flour, add the cornmeal, sugar, baking powder, baking soda, ground ginger and salt and whisk together. In a separate medium bowl, whisk together the milk and eggs. Stir into the flour mixture. Finally, toss the candied ginger in the reserved 1 tablespoon flour to coat (this prevents it from sinking to the bottom of the pan) and fold it into the batter along with the fresh corn until evenly distributed.
Pour the melted butter into a 10-inch cast-iron skillet and coat all edges of the skillet using a pastry brush or paper towel. Pour the prepared batter into the skillet and bake until a skewer or tester inserted into the cornbread comes out clean, 25 to 30 minutes.
For the honey glaze: In a small bowl, whisk together the melted butter, honey and salt.
Use a fork to poke holes all over the surface of the hot cornbread. Brush the glaze evenly over the top with a pastry brush. The glaze absorbs best when the cornbread is hot out of the oven. Cut into wedges and serve.