Preheat and prep: Heat your oven to 400°F (200°C). Place a 9-inch cast-iron skillet or 8-inch square baking dish in the oven while it preheats. This helps create crisp edges. If using a baking dish, lightly butter it before heating.

Mix the dry ingredients: In a large bowl, whisk together the cornmeal, flour, baking powder, baking soda, salt, and sugar.

Whisk the wet ingredients: In a separate bowl or large measuring cup, whisk the eggs, buttermilk, honey, melted butter, and oil until smooth. The mixture should look silky and well combined.

Combine gently: Pour the wet mixture into the dry ingredients. Stir with a spatula until just combined. Do not overmix. A few small lumps are fine.

Heat the pan: Carefully remove the hot skillet or dish from the oven. Add a small pat of butter and swirl it around to coat the surface. The butter should sizzle.

Pour and bake: Immediately pour the batter into the hot pan. Smooth the top. Bake for 16–22 minutes, until the top is golden and a toothpick inserted in the center comes out mostly clean with a few moist crumbs.

Make the honey butter glaze: While the cornbread bakes, melt 3 tablespoons butter with 2 tablespoons honey and a pinch of salt. Stir until glossy.

Glaze and rest: As soon as the cornbread comes out of the oven, brush or spoon the warm honey butter over the top. Let it rest for 5–10 minutes so the glaze soaks in.

Serve: Slice into squares or wedges. Drizzle extra honey if you like and serve warm.