Preheat the oven to 350 degrees. Lightly grease an 8X8- or 9X9-inch baking pan (I always use metal; glass pans will bake differently).
For the cornbread, in a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt. Add the oil, butter, eggs, and milk and stir with a whisk or rubber spatula until just combined. The batter will be runny.
Spread the batter evenly in the prepared pan. Bake for 30-35 minutes until a toothpick inserted in the center comes out clean or with a few moist crumbs.
For the honey butter, whip all the ingredients together with an electric mixer. Best served at room temperature so it is soft and spreadable.
Notes
Flour:I often use half to 3/4 finely ground white whole wheat flour with good results - and sometimes I get crazy and use 100% whole wheat flour (always finely ground white wheat); the cornbread is a bit more dense with all wheat flour but still delicious.Sugar:the sugar can be decreased by half with less sweet, but still good, results.Doubled Recipe:this recipe doubles for a 9X13-inch pan (or 1 1/2 the recipe for a 9X13-inch pan for slightly less thick cornbread).