Preheat your oven to 400°F (200°C). If using a cast iron skillet, place it in the oven while it preheats to get it nice and hot. If using a baking pan, grease and flour it well.

In a large mixing bowl, whisk together the all-purpose flour, cornmeal, granulated sugar, baking powder, baking soda, and salt. Ensure all the dry ingredients are thoroughly combined.

In a separate medium bowl, whisk together the buttermilk, melted butter, and lightly beaten eggs. If you're adding honey, whisk it in now until well incorporated.

Pour the wet ingredients into the dry ingredients. Stir gently until just combined. Be careful not to overmix; a few lumps are perfectly fine and will result in a more tender cornbread.

If using a preheated cast iron skillet, carefully remove it from the oven. Pour the batter into the hot skillet. The batter will sizzle slightly. If using a prepared baking pan, pour the batter into the pan.

Bake for 20-25 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown. The edges should be slightly pulled away from the sides of the pan.

Let the cornbread cool in the pan for about 10 minutes before slicing and serving.