What an amazing dish! It becomes even more delicious the following day, if you can hold off that long!

Preheat your oven to 400°F (200°C) and grease a 9-inch square baking pan.

In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.

In a separate bowl, combine the milk, honey, vegetable oil, and eggs. Mix well until the honey is fully incorporated.

Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix.

Pour the batter into the prepared baking pan, spreading it evenly.

Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.

Allow the cornbread to cool in the pan for a few minutes before slicing and serving.

For a savory twist, add a cup of shredded cheddar cheese and a handful of chopped jalapeños to the batter before baking. If you prefer a more rustic texture, use stone-ground cornmeal. For a dairy-free version, substitute almond milk for regular milk. You can also experiment with different types of honey, such as clover or wildflower, to subtly change the flavor profile.