• Preheat your oven to 350°F. Spray a 9x9-inch metal pan with nonstick spray and line the bottom with parchment paper, clipping the sides with metal clips if needed to keep it in place.
• In a large bowl, whisk together the melted butter, vegetable oil, buttermilk, dark brown sugar, and eggs until smooth and evenly combined.
  ½ cup butter, ½ cup vegetable oil, 1 ¼ cups buttermilk, 3 large eggs
• Add the flour, cornmeal, baking powder, and salt all at once to the wet ingredients. Whisk until fully combined and the batter is smooth with no lumps.
  2 cups all purpose flour, 1 cup cornmeal, 1 cup dark brown sugar, 1 teaspoon salt, 1 ½ tablespoons baking powder
• Pour the batter into the prepared pan, spreading it evenly.
• Bake for 25-30 minutes, or until the edges are golden brown, the sides pull slightly away from the pan, and the top develops cracks. A toothpick inserted into the center should come out clean or with just a few crumbs (no wet batter).
• Allow the cornbread to cool in the pan for at least 1 hour before slicing into squares and serving.
• For best results, let the cornbread sit for 2-3 hours. The butter in the recipe softens it, making it extra moist and flavorful.

Honey Butter Instructions

• In a medium bowl, combine unsalted butter, honey, and powdered sugar.
  ½ cup unsalted butter, 5 tablespoons honey, 2 Tablespoons powder sugar
• Using a hand mixer or a sturdy whisk, beat the mixture until smooth and creamy.
• Add a pinch of salt (or to taste) and mix again until fully incorporated.
  Salt to taste
• Transfer the honey butter to a small serving dish or container. Serve immediately, or store in an airtight container in the fridge for up to 1 week. Let it come to room temperature before serving for the best spreadable consistency.