Add cornmeal, flour, baking powder, and salt to a medium bowl.
In a separate bowl, whisk egg. Add honey, buttermilk then melted butter and whisk to mix in.
Butter an 8 or 9 inch square baking pan. Pour batter into pan and place pan into preheated oven.
Bake for 18-20 minutes until starting to turn lightly golden on top and cooked through (if not sure, test by inserting a toothpick into the center of the pan and if it’s cooked it won’t have batter on it when you pull it out).
Cut into 9 pieces and serve cornbread while still warm. Keep leftovers in an airtight container for up to five days.
Notes
* To make buttermilk, put 1 Tbsp. vinegar to 1 1/4 cup of milk. Stir and let sit for about 10 minutes before using.* To make cornbread muffins, grease 9 spots in a muffin tin and pour cornbread into prepared spots. Bake for 15-18 minutes.