Preheat the oven to 400 degrees. Generously coat an 8- or 9-inch square or round baking pan or cast iron skillet with cooking spray or butter. Set aside.

In a large bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt.

Whisk in the milk, butter, honey, and egg. Whisk until almost smooth (small lumps are OK).

Pour the batter into the prepared pan and smooth the surface. Bake for 20 to 25 minutes, until the top is a deep golden brown and a wooden pick comes out with little moist bits clinging to it.

Cool the cornbread, in the pan, on a wire rack for a few minutes before serving. Cut into squares and serve. Store leftovers in an airtight container for up to 3 days.