Preheat the oven to 350°F and generously grease a 9×13-inch baking dish. In a spacious mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, and salt until evenly blended. In a separate bowl, thoroughly combine the melted butter, oil, milk, and eggs. Pour the wet mixture into the dry ingredients and stir until just incorporated. Spread the batter evenly in the prepared pan. Bake for 35–45 minutes, or until the top turns golden and a toothpick inserted into the center emerges clean or with only a few moist crumbs. Let the cornbread rest in the pan for 15–20 minutes before slicing into squares. Serve warm, complemented with butter and honey if desired. Store any remaining cornbread in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.