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1
Preheat oven to 375u00b0F. Line a 9 x 9-inch baking pan with parchment paper and spray with nonstick cooking spray.
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2
In a medium bowl, whisk together flour, cornmeal, sugar, baking powder, baking soda, and salt.
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3
In another small bowl or large measuring cup, whisk together milk, melted butter, vegetable oil, and egg.
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4
Pour the liquid all at once into the flour mixture, stirring gently until just combined. Do not overmix-stir the batter just enough to bring it together and evenly moisten the ingredients. Spread the batter into the prepared pan.
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5
Bake for about 25 minutes, until the edges just begin to pull away from the pan and a knife inserted in the center comes out clean.
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6
Meanwhile, prepare the honey butter by beating the butter in a small bowl with a hand mixer on medium speed until completely smooth and creamy, about 1 minute. Beat in the honey, confectioners' sugar and salt and beat together until completely smooth. Scrape down the sides of the bowl with a rubber spatula as needed. Set aside.
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7
Once baked, remove the cornbread from the oven and cool on a rack for 5 minutes before cutting.
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8
Serve warm with a pat of the honey butter.
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9
Note: Leftover honey butter can be stored, airtight, in the fridge for up to 1 week.
