In a mixing bowl, whisk together flour, cornmeal, sugar, kosher salt, and baking powder. In a separate bowl, whisk together eggs and whole milk. Add egg mixture to the flour mixture and stir until just combined.
Preheat the oven to 325°F, low fan. Dip each chicken drumstick in the cornbread batter, ensuring complete and even coating. Shake off excess batter and par-fry each drumstick for 2 minutes to set the cornbread batter. Transfer par-fried drumsticks to a parchment-lined baking sheet and bake for 30 minutes, until drumsticks reach an internal temperature of 165°F.
Garnish cooked drumsticks by brushing them with melted butter, drizzling with honey, and seasoning with flaked sea salt.
