Preheat the oven to 375°F and generously grease an 8x8 square pan. (I love to use my square Pampered Chef stoneware pan.)

Mix the cornmeal, flour, sugar, salt, and baking powder in a mixing bowl.

In a small bowl, whisk together the eggs. Add the buttermilk and honey and stir together.

Pour the buttermilk mixture into the dry ingredients and stir until the mixture well combined, but be sure not to overtax.

Pour the batter into the prepared pan.

Bake at the center of the oven for approximately 30 minutes, or until the cornbread is firm and golden on the outside. You can insert a toothpick and it should come out clean.

Cool and cut into pieces.

Delicious served on its own or with butter or honey on top.

Note:

If you don't have honey, feel free to use ½ cup of sugar (total) instead.