Heat oven to 350ºF. Grease an 8-inch square pan, or a 1½-to-2-qt baking dish; set aside.
In a medium mixing bowl, combine the cornmeal, flour, sugar, salt and baking powder. Whisk together and set aside.
In another bowl or large measuring cup, combine the melted butter, oil, eggs honey and milk. Whisk until the eggs are broken up and blended.
Pour milk mixture into the dry ingredients and whisk until smooth and just combined.
Transfer batter to the prepared baking dish and smooth with a spatula until it is in an even layer in the pan. Bake until a toothpick inserted in the center comes out almost clean, with no wet batter, 30 to 35 minutes.
Let cool for a few minutes and serve warm, or completely cool.
When you double this recipe, prepare a 9-by-13-inch baking dish or pan. You will need to bake the cornbread for 10 to 15 minutes longer.This is almost identical in taste and texture to my Gluten-free Cornbread Recipe. Serve this sweet cornbread with my favorite BBQ recipes.