Preheat oven to 400°F (204°C). Grease an 8-inch square baking pan or 9-inch square baking pan. Set aside.

Whisk the cornmeal, flour, baking powder, baking soda, and salt together in a large bowl. Set aside. In a medium bowl, whisk the melted butter, brown sugar, and honey together until completely smooth and thick. Then, whisk in the egg until combined. Finally, whisk in the buttermilk. Pour the wet ingredients into the dry ingredients and whisk until combined. Avoid over-mixing.

Pour batter into prepared baking pan. Bake until golden brown, about 20 minutes for a 9-inch pan and 25 minutes for an 8-inch pan. Use a toothpick to test for doneness—if the toothpick comes out clean, the cornbread is done. Allow to slightly cool before slicing and serving. Serve cornbread with butter, honey, jam, or whatever you like.

Wrap leftovers up tightly and store at room temperature for up to 1 week.