Preheat the oven to 350 degrees. Line a 8x8-inch or 9x9-inch square baking dish or a 9-inch round cake pan with parchment paper or grease or spray with non-stick cooking spray. Even if I am using parchment paper, I lightly spray with non-stick cooking spray. For this recipe, I use a 8x8-inch baking pan.

In a large bowl, whisk together cornmeal, flour, sugar, honey, baking powder, and salt. Add melted butter, oil, milk, egg, and egg yolk and mix until smooth. Stir gently until just combined. Be careful not to overmix—this ensures a tender crumb.

Let the batter sit for 5–10 minutes to allow the cornmeal to soften and incorporate with the wet ingredients.

Pour the batter into the prepared pan. Bake for 24–30 minutes, or until a toothpick inserted into the center comes out clean. Watch carefully because you don't want to overbake cornbread.

Allow the cornbread to cool for about 10 minutes before slicing. Serve warm with butter or honey or homemade honey butter. An optional step is to melt 2-3 Tablespoons of butter and brush on the top of the cornbread when you remove it from the oven. This adds moisture and buttery flavor.

Allow the butter to come to room temperature or place it in the microwave for about 10 seconds. You don't want it to be melted but just slightly softened. Add in honey and stir with a spoon or use a hand mixer to make it creamier.

Cut the cornbread into squares. Serve with a dollop of honey butter on top of each piece. I use a cookie scoop to scoop the honey butter into balls and place on top.