Whisk flour, cornmeal, baking powder, baking soda and salt together in a large bowl.
In a second bowl, combine the buttermilk, eggs, vegetable oil and honey.
Pour the wet ingredients into the dry ingredients and mix well to combine.
Spray an 8x8 baking dish with nonstick cooking spray. Pour batter into the baking dish. Bake 35 minutes (40-45 minutes for gluten free). Use a toothpick to test the center of the cornbread for doneness. Allow to cool in the baking dish before slicing.