Step 1

Preheat oven to 375°F. Place 8 tablespoons butter in a microwave-safe bowl and melt. Set melted butter aside to cool to room temperature before using. Remove the wet ingredients from the fridge so they reach room temperature.

Step 2

In a large bowl, combine the buttermilk, egg, 2 tablespoons honey, brown sugar, and granulated sugar. While whisking constantly, slowly drizzle in the melted (room temperature) butter until smooth and combined. If the wet ingredients are cold and butter is warm, it will clump.

Step 3

In another large bowl, combine the flour, cornmeal, baking powder, baking soda, salt, and cornstarch. Pour the wet ingredients into the center of the dry ingredients and gently mix (or fold with a spatula) until just combined. Do not overmix.

Step 4

Place the 1 tablespoon remaining butter in a 9x9-inch pan. Place in the preheated oven for exactly 1 minute, then remove. Tilt the pan to coat the entire bottom in the melted butter. Pour the prepared batter into this pan and use a spatula to spread and make the top even.

Step 5

Bake for 19–20 minutes or until the edges are golden brown and the center springs back when pressed gently.

Step 6

Place the pan on a wire cooling rack and let it cool for 10 minutes. Gently brush the remaining honey over the cornbread. Cut into squares and serve warm.