Preheat the oven to 350°F. Butter a 9×9-inch baking dish.
In a large measuring cup or small bowl, whisk together milk, honey, and eggs.
In a large bowl, mix together the flour, cornmeal, sugar, baking powder, and salt with a wooden spoon. Add in the milk mixture and stir just until combined. Stir in the melted butter, being careful not to overmix.
Pour evenly into baking dish. Bake 30 minutes, or until a toothpick inserted in the center comes clean from the center.
Let cool slightly before serving. Slice into 16 squares. Best served warm with a little butter and honey, if desired, on top.
To make into muffins: Make batter the exact same way, however pour into a 12-cup muffin tin instead of a baking pan (each cup should be about 3/4 full). Bake at 350°F for 17 to 20 minutes, or until muffin tops are nice and golden and a toothpick comes out clean.Freeze: Let cool completely, then wrap in aluminum foil or place in a freezer bag. Store in freezer for 1 to 2 months.Thaw: Place in refrigerator overnight or thaw at room temp until soft and fluffy (no longer frozen). Reheat: Re-wrap in aluminum foil and place in oven at 350°F until warmed throughout.Storage: Can be stored at room temp for 1 to 2 days. Wrap in foil and store in a zip-top bag.