Honey Glazed Cornbread

This is the best cornbread recipe ever! It's from Sherry Yard's brilliant cookbook, Desserts from the Yard.  Make it and swoon.

Honey Glazed Cornbread
1 cup yellow cornmeal
1 cup all-purpose flour
1/4 cup cake flour
1 cup sugar
2 tablespoons baking powder
1 1/2 teaspoons salt
4 large eggs, at room temperature
3 ounces (3/4 stick) unsalted butter
1/3 cup vegetable oil
1 cup milk
1/2 cup buttermilk
For the glaze:
3 ounces (3/4 stick) unsalted butter
1/4 cup honey
1/3 cup water

Place a rack in the middle of the oven and preheat the oven to 350 degrees. Line a 9-by13-inch baking pan with aluminum foil and spray foil with pan spray.

Sift together cornmeal, all-purpose flour, cake flour, sugar, baking powder, and salt 2 times. Set aside.
In a medium bowl, whisk together eggs. Melt butter and immediately whisk into eggs in a slow stream. Whisk in oil, milk, and buttermilk. Whisk in dry ingredients just until combined.

Scrape batter into the pan and bake for 30 minutes. Rotate pan from front to back and continue to bake for 10 minutes, or until a tester inserted in the center comes out clean.

To make the glaze: While cornbread is baking, melt butter in a medium saucepan. Add honey and water, and whisk until blended.

When cornbread is done, remove from oven and poke holes all over the bread, about 1/2 inch apart, with a toothpick. Brush with glaze and allow to cool.