Preheat the oven to 400 degrees. While you mix up the batter, place the cast iron skillet in the oven and allow it to heat for about 10 minutes.
In a large bowl, whisk together the cornmeal, flour, fresh chopped sage, and minced green onion (if using). Make a well and pour in the milk, honey, and beaten egg. Stir with a fork until well blended.
Remove the cast iron skillet from oven and pour in the melted butter (or add cold butter to the hot pan and swirl until melted). Swirl the skillet to coat all sides.
Pour all but about a tablespoon of the melted butter into the cornbread batter and stir just until incorporated. The batter will be runny.
Arrange sage leaves over bottom of the skillet and turn to coat both sides with butter.
Pour batter over sage leaves in skillet. Bake for 25 to 30 minutes, or until browned around edges and a toothpick inserted in center comes out clean.
Cool in skillet 5 minutes before inverting onto a platter. Cut into 8 wedges and serve each with a pat of butter and a drizzle of honey, if desired.
If using all-purpose flour, also add 1/2 teaspoon baking powder and 1/2 teaspoon salt to the batter.After inverting baked cornbread onto a platter, reposition sage leaves, if needed.