Cornbread should be tender which can be made more difficult if you live North of the Mason Dixon line like I do. Our hard winter wheat has a higher protein content than the soft winter wheat grown and milled in the South. In order to mimic the properties of flour produced in the South, I substitute a bit of cornstarch for the All-purpose flour normally used in a cornbread recipe. I know from my experience creating a homemade cake flour substitute that this combination would work very well to create a light, airy cake batter.
I like my cornbread to have a hint of sweetness. If you prefer a traditional Southern preparation, you can omit the sugar from the batter. Molasses can be substituted for the honey when mixing up the softened butter to spread on top of the warm cornbread. Leftover cornbread keeps very well for several days at room temperature. A warm slice makes a delicious breakfast when paired with a hot cup of coffee or tea.