Preheat oven to 450 F. Grease a 8x8 glass casserole dish and set aside.
In a large bowl whisk together yellow cornmeal, flour, baking powder, salt, baking soda, and sugar. Set aside.
In a large bowl, mix together remaining ingredients until well combined.
Stir the wet ingredients into the dry ingredients just until all ingredients are combined. Do not over stir. It's fine if the batter is a bit lumpy.
Spoon batter into prepared pan and smooth out into an even layer.
Bake for 25-30 minutes, or until the center is set. (check on it at the 20 minute mark) Cover with foil paper during the last 5-10 minutes if it begins to get too brown.
Remove from oven and prepare the honey butter.
To make the honey butter, combine all the honey butter ingredients until smooth and creamy.
Immediately spread honey butter over hot cornbread. (Use as much as you like)
Slice cornbread into squares and serve with leftover honey butter if desired.
Store in airtight container.