Start by preheating your oven to 375°F. Place a 9-inch cast iron skillet. In the oven. While it heats up. (If you’re using an 8x8 or 9x9 inch square pan. You can skip this step.)

In a small mixing bowl. Whisk together the flour, yellow cornmeal, kosher salt, baking soda, and baking powder. If you’re using a square pan. Reduce the baking powder to 1 teaspoon.

Cut off about 1/2 tablespoon of butter. From the stick. And set it aside. For greasing the pan later. Melt the remaining butter. In a large microwave-safe bowl.

To the melted butter. Add the vegetable oil, sugar, and honey. Stir the mixture. Until it’s well combined.

Next, whisk in the eggs. And buttermilk. Until everything is smoothly blended.

Using a wooden spoon. Or spatula. Gently fold the dry ingredients. Into the wet mixture. Be careful not to overmix—ensure the dry ingredients. Are just combined. But it’s okay if the batter has a few lumps.

Carefully remove the preheated cast iron skillet. From the oven. Grease the bottom. And sides of the skillet. With the reserved butter. Making sure to coat it evenly. If the butter melts too quickly. Use a pastry brush. To help spread it.

Pour the batter. Into the hot skillet. Smoothing the top with a spatula.

Using oven mitts. Place the skillet back. Into the oven. Bake at 375°F for 28-32 minutes. Or until a toothpick inserted in the center. Comes out clean. If you gently shake the skillet. And the center still wobbles. Bake for a few more minutes. The top should be golden brown. And the edges should begin to pull away. From the sides of the pan.

Once done, remove the cornbread. From the oven. And let it cool for 5-10 minutes before slicing. Serve it warm. Topped with butter and honey. For the best flavor.

For storage. Keep the cornbread tightly covered at room temperature. For up to 3 days. If you baked it. In a cast iron skillet. Transfer the cooled cornbread. To an airtight container. To prevent it from developing an iron-like taste.