Step 1

Heat the oven to 375ºF. Coat a 9x13-inch baking pan, preferably metal, with cooking spray.

Step 2

Whisk 2 cups all-purpose flour, 2 cups yellow cornmeal, 4 teaspoons baking powder, and 3/4 teaspoon baking soda together in a large bowl.

Step 3

Whisk 2 sticks melted unsalted butter, 2 cups room-temperature buttermilk, 2 room-temperature large eggs, 1/2 cup granulated sugar, and 2 teaspoons kosher salt together in a medium bowl until combined.

Step 4

Add the butter mixture to the cornmeal mixture and fold together with a flexible spatula until just combined. Transfer to the baking pan and spread into an even layer, going all the way to the corners.

Step 5

Bake until the edges are starting to brown and a tester inserted into the center comes out clean, 22 to 25 minutes.

Step 6

Immediately brush the top with 2 tablespoons honey if desired. Let cool for at least 15 minutes before cutting into 24 pieces. Serve warm or at room temperature with more butter and honey if desired.