Preheat your oven to 350°F (175°C) and generously grease a 9×13 inch baking pan to ensure easy release.

In a large mixing bowl, combine the cornmeal, flour, sugar, baking powder, and salt. Whisk these dry ingredients together until they are well incorporated and free of lumps.

In a separate medium-sized bowl, whisk together the melted butter, oil, milk, and eggs. Stir until the wet ingredients form a smooth and cohesive mixture.

Gradually pour the wet ingredients into the bowl with the dry ingredients. Mix gently until the batter is just combined, being careful not to overmix to maintain a tender texture.

Pour the batter into the prepared baking pan, spreading it out evenly with a spatula. Place the pan in the preheated oven and bake for 35 to 45 minutes, or until the top turns a light golden brown. A toothpick inserted into the center should come out clean or with only a few crumbs clinging to it—no wet batter should remain.

Once baked, remove the cornbread from the oven and let it cool in the pan for 15 to 20 minutes to set. Slice the cornbread into squares and serve warm with a pat of butter and a drizzle of honey, if desired.

Store any leftovers in an airtight container at room temperature for up to 3 days, or refrigerate for up to 1 week to retain freshness.