Preheat the oven to 400 degrees F. Use the softened butter to grease a 9 or 10 inch square baking pan or cast iron skillet.
In a large bowl, mix together the cornmeal, flour, baking powder, sugar and salt.
Make a well in the middle of the dry mixture and add the buttermilk, eggs, butter and honey.
Stir until just combined - do not overmix!
Pour the batter into the prepared pan. Bake for 20-25 minutes or until golden brown or a toothpick inserted into the center comes out with just a few crumbs attached. Cool for at least 10 minutes. Cut into pieces and serve.
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Notes
You can bake this cornbread in a cast iron skillet or in a square baking pan, whichever you prefer. This recipe also makes great cornbread muffins. If you’re more in a muffin mood, divide the batter equally into a greased 12 cup muffin tin, bake for 15 minutes, then enjoy!