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Prep - Preheat your oven to 400°F. Line a 9×9-inch square baking dish or casserole dish with parchment paper.
Mix the dry ingredients - In a large mixing bowl, whisk together 1 ½ cups flour, 1 ½ cups cornmeal, ½ cup sugar, 2 tsp baking powder, ½ tsp baking soda, and ½ tsp salt until well combined.
Mix the wet ingredients - In a separate medium bowl, whisk together the melted and cooled butter, ¼ cup oil, 1 cup milk, ½ cup sour cream, and 3 eggs until smooth and fully incorporated.
Combine - Pour the wet ingredients into the dry ingredients and mix until no dry streaks remain. Be careful not to overmix, as this can make the cornbread dense. Let the batter sit and rest at room temperature for 10 minutes to hydrate the cornmeal. Spread the batter evenly into the prepared baking dish.
Bake at 400˚F for 25-30 minutes, or until the top is golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
Prepare the honey butter topping: In a small bowl, stir together 4 tablespoons of melted and cooled unsalted butter with 3-4 tablespoons of honey (adjust to taste) until smooth. Brush over cornbread while still hot. Cool slightly before slicing and serving. Best enjoyed warm.