Preheat the oven to 375 degrees F. Grease an 8x8" square baking pan.
Whisk the buttermilk, honey, eggs, and butter together until thoroughly combined and no streaks of honey remain.
In another large bowl, whisk together the flour, cornmeal, salt, baking powder, and baking soda.
Whisk buttermilk mixture into the flour mixture until thoroughly combined. Pour the batter into the prepared pan.
Bake until golden brown, 30 - 35 minutes, and a toothpick inserted in the center comes out clean. Cool in pan for 5 minutes. Turn cornbread out on a wire rack and cool for 15-20 minutes longer before serving.
Notes
*I prepared mine in a cast iron skillet preheated in the oven for 5 minutes. I added 1 tbs of butter to the hot skillet and coated the bottom before pouring in the batter. Cook for 30 minutes.