Preheat oven to 350°. Line a baking sheet with parchment paper.
In a large bowl, beat butter with a mixer at medium speed until creamy, about 1 minute. Add honey, salt, and pepper, beating until combined.
In a medium bowl, stir together cornmeal, flour, and powdered milk. With mixer on low speed, gradually add cornmeal mixture to butter mixture, beating until large clumps form, 2 to 3 minutes.
Turn out dough onto a lightly floured surface, and gently knead until no longer crumbly.
Between 2 sheets of parchment paper, roll dough to ⅛-inch thickness. Using a pastry wheel, cut dough into 1½-inch squares. Using a fork, prick three rows in center of each cracker. Place crackers about 1 inch apart on prepared pan.
Bake until very lightly browned, 8 to 10 minutes, rotating pan halfway through baking. Let cool completely on pan. Serve with pimiento cheese and pickles. Store in an airtight container for up to 2 weeks.
Recipe by Taste of the South at https://tasteofthesouthmagazine.com/cornbread-crackers/