Start by preheating your oven to 400°F (200°C). This may seem like a small step, but a well-heated oven is vital for that perfect crust. Set your timer, and let’s move on to the next step while we wait for the temperature to rise.

While the oven preheats, grab an 8-inch square baking dish or a round cake pan. Coat it generously with butter or non-stick spray, ensuring every inch is well-covered. This step prevents the cornbread from sticking and aids in achieving that lovely golden crust.

In a mixing bowl, combine the yellow cornmeal, all-purpose flour, baking soda, and granulated sugar. Stir with a whisk to break up any lumps and ensure even distribution. Grab a moment to appreciate how simple ingredients can transform into something beautiful.

In another bowl, melt the unsalted butter in the microwave or on the stovetop. Next, let it cool slightly. Then, add butter to the bowl and incorporate buttermilk, eggs, honey, and vanilla extract. Whisk until you achieve a smooth mixture. It should feel like a warm hug of flavors.

Gradually add the wet mixture into the dry ingredients, stirring gently to combine. You want to mix until just incorporated, avoiding overmixing. A few lumps here and there are okay; they’re a sign that you won’t be chewing on dense cornbread.

Pour the batter into the prepared baking dish. Use a spatula to spread it evenly. Place it in the oven and bake for approximately 20-25 minutes. You’ll know it’s done when the top is golden brown, and a toothpick inserted in the center comes out clean.

Once baked, remove the cornbread from the oven and let it cool. After about 10 minutes, slice it up into squares (or wedges if you used a round pan). Serve warm, ideally with some butter melting on top!