Preheat oven to 200°C (400°F). Grease an 8-inch square baking pan generously on the bottom and all sides.
Whisk cornmeal, flour, sugar, baking powder, and salt together in a large bowl until evenly distributed.
In a separate bowl, whisk the buttermilk, eggs, cooled melted butter, and honey until smooth and uniform with no streaks.
Pour the wet ingredients into the dry. Fold with a rubber spatula using slow, deliberate strokes until no dry flour streaks remain. Stop immediately.
Pour into the prepared pan and smooth the surface to the corners.
Bake for 20 to 22 minutes until a toothpick inserted in the center comes out clean and the top is deep golden brown. Cool in the pan for 10 minutes before serving.
