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Preheat oven to 425 degrees F (218 degrees C). Grease a 10-inch cast iron skillet or an 8 by 8 square baking dish with oil or butter.
Whisk together the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt until well combined.
Add the wet ingredients: Make a well in the middle of the dry ingredients. To the well add the milk, eggs, honey and melted butter. Whisk the dry and wet ingredients together to combine. Don't overmix and lumps are okay.
Pour into pan and bake: Pour the batter into the greased pan and level the top using a spatula. Place in the preheated oven to bake for about 20 minutes until a toothpick inserted in the middle comes out clean. Start checking around 18 minutes. Be careful not to overbake so it doesn't turn out dry.
Add butter to top: As soon as the cornbread comes out of the oven, top with more butter (about 2 tablespoons) then let the butter melt and seep into the cornbread.
Slice and share: Enjoy warm. Wrap and store leftovers in the fridge for up to 5 days or freeze for up to a month.