Preheat the oven to 400°F. Generously butter a 9-inch cast-iron skillet or 9-inch square baking pan.

Whisk together the cornmeal, flour, baking powder, baking soda, salt and sugar in a large bowl.

In another bowl, whisk the eggs, buttermilk, melted butter, honey and vegetable oil until well combined.

Pour the wet ingredients into the dry ingredients and gently stir just until combined. Avoid overmixing.

Transfer the batter to the prepared skillet or baking pan and smooth the top.

Bake until deeply golden around the edges and a toothpick inserted into the center comes out clean.

Stir the softened butter, honey and pinch of salt together until creamy and smooth.

While the cornbread is still warm, spread some of the honey butter over the top so it melts into the golden crust.

Cut into generous squares or wedges and serve with the remaining honey butter.