Step 1

Melt the butter for the batter. Place 2 sticks of the unsalted butter in a medium heatproof bowl. Microwave on HIGH until melted, 1 to 1 1/2 minutes. Set aside to cool while you heat the oven and prepare the rest of the ingredients.

Step 2

Heat the oven to 375ºF and butter the baking pan. Arrange a rack in the middle of the oven and heat the oven 375ºF. While it is heating, place the remaining 2 tablespoons butter in a 9x13-inch baking pan and place it in the oven until the butter is melted, about 10 minutes. Remove the pan from the oven and swirl the melted butter across the bottom and up the sides of the pan; set aside.

Step 3

Whisk the dry ingredients together. Place 2 cups cornmeal, 2 cups all-purpose flour, 2 teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon kosher salt in a large bowl, and whisk to fluff and combine.

Step 4

Whisk the wet ingredients together. Add 2 cups buttermilk, 2 large eggs, 1/2 cup packed light brown sugar sugar, and 1/4 cup of the honey to the bowl of butter, and whisk until smooth.

Step 5

Fold the wet into the dry and pour into t pan. Make a well in the dry ingredients and pour in the wet ingredients. Use a large, wide spatula to gently fold together until combined. Pour the batter into prepared baking pan and smooth the top with the spatula.

Step 6

Bake for 25 to 30 minutes. Bake until the edges are golden brown and the center springs back when pressed, 25 to 30 minutes.

Step 7

Brush with honey before serving. Place the pan and a wire rack and let cool for 10 minutes. Brush the cornbread with the remaining 2 tablespoons honey. Cut into squares and serve warm.