In a large mixing bowl, whisk together yellow cornmeal, all-purpose flour, granulated sugar, baking powder, salt, and baking soda until thoroughly combined.

In a separate medium bowl, whisk together buttermilk, eggs, melted butter, and vanilla extract until smooth and well incorporated.

Pour wet ingredients into dry ingredients and gently fold together using a rubber spatula. Mix just until combined. If using corn kernels, fold them in gently. The batter should be thick but scoopable.

Allow the batter to rest for 10 minutes at room temperature.

Pour vegetable oil into a large, heavy-bottomed pot or deep skillet to a depth of about 3 inches. Heat oil over medium-high heat until it reaches 350°F (175°C). Use a thermometer to monitor temperature.

Using a medium cookie scoop or two spoons, carefully drop rounded portions of batter into hot oil, working in batches of 5-6 fritters. Fry for 3-4 minutes, then carefully flip. Continue frying for another 3-4 minutes until deep golden brown on all sides.

Remove fried fritters from oil and place on a wire rack set over a baking sheet to drain excess oil. Repeat with remaining batter, bringing oil back to temperature between batches.

While fritters cool slightly, prepare honey butter glaze. In a small saucepan over low heat, melt butter completely. Stir in honey and sea salt, whisking until smooth. Keep warm.

Arrange warm fritters on a serving platter. Drizzle honey butter generously over the top. Serve immediately while hot and crispy.