Preheat oven to 400°F (200°C). Generously butter or spray a 9x13-inch baking pan or a 10-inch cast iron skillet on all sides and bottom. This prevents sticking. If using a metal pan, place it in the oven while preheating—this creates a slightly crispier crust.

In a large mixing bowl, add 1 cup all-purpose flour, 1 cup cornmeal, 2/3 cup granulated sugar, 1 tablespoon baking powder, and 1/2 teaspoon salt. Whisk these dry ingredients together for 30 seconds until evenly combined. No lumps of baking powder should remain. Checkpoint: Mixture should be uniform pale yellow with no visible streaks.

In a second bowl, crack 2 large eggs directly into the bowl. Beat them with a fork or whisk for 1–2 minutes until the yolks and whites are fully combined and the mixture is pale. Pour in 1 cup buttermilk, 1/3 cup melted butter (cooled to warm, not hot), 1/4 cup honey, and 1 teaspoon vanilla extract. Stir with a spoon or whisk until just combined. The mixture will look slightly curdled—this is normal. Checkpoint: Wet ingredients are fully mixed with no streaks of honey.

Pour the wet mixture into the dry ingredients. Using a rubber spatula or wooden spoon, gently fold the ingredients together for 20–30 seconds. Stir until you see no dry flour streaks, but stop immediately—do not overmix. Some small lumps are okay and will make the cornbread more tender. Overmixing toughens it.

Carefully pour the batter into your hot prepared pan. Use a spatula to spread it evenly in the corners. The batter should be thick and pourable, not runny.

Place the pan on the middle oven rack. Bake at 400°F for 20–25 minutes. The cornbread is done when a toothpick inserted in the center comes out clean with no wet batter clinging to it, and the top is golden brown (not pale yellow or dark brown). The edges should pull slightly away from the pan sides.

Remove the pan from the oven using oven mitts. The cornbread will be very hot. Let it cool in the pan for 5 minutes at room temperature—this allows it to firm up enough to cut cleanly.

While warm, you can cut the cornbread directly in the pan and serve it warm. Or, run a thin knife around the edges, place a wire cooling rack over the top, and flip the pan so the cornbread falls onto the rack. This makes serving easier if your pan is small. Cool completely on the rack if you prefer to serve it at room temperature (about 30 minutes).