Start by preheating your oven to 375°F (190°C). This ensures that your cornbread bakes evenly.

Take a 9×9-inch baking dish and grease it with butter or cooking spray. This prevents the cornbread from sticking.

Combine the cornmeal, all-purpose flour, sugar, salt, baking soda, and baking powder in a sizable mixing basin. These should be thoroughly blended.

In another bowl, whisk together the buttermilk, eggs, melted butter, and vegetable oil until the mixture is smooth.

Gradually pour the wet mixture into the dry ingredients. Stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.

Pour the cornbread batter into the prepared baking dish, spreading it evenly.

Place the dish in the preheated oven and bake for about 25-30 minutes, or until the cornbread is golden brown and a toothpick inserted into the center comes out clean.

While the cornbread is baking, prepare the honey butter glaze. In a small bowl, combine the softened butter and honey until well blended.

Once the cornbread is done, remove it from the oven and let it cool for a few minutes.

Cut the cornbread into squares, drizzle with the honey butter glaze, and serve it warm. The combination of warm cornbread and the sweet honey butter glaze is simply irresistible.