Our Amish neighbor introduced us to this dish, and we’ve loved it ever since!

Preheat your oven to 400°F (200°C) and grease an 8-inch square baking pan.
In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
In another bowl, combine the milk, melted butter, honey, and eggs. Mix well.
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 and smooth the top with a spatula.
Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.
While the cornbread is baking, prepare the honey butter by mixing the softened butter and honey until smooth and creamy.
Once the cornbread is done, let it cool slightly before slicing. Serve warm with a generous pat of honey butter on top.

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Variations & Tips
For a savory twist, add 1/2 cup of shredded cheddar cheese and 1/4 cup of chopped jalapeños to the batter. If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend. For a bit of extra texture, consider adding 1/2 cup of corn kernels to the mix. You can also experiment with different types of honey to vary the flavor of the honey butter.