Preheat oven to 350°.

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

Add the eggs, milk and shortening and use an electric mixer to mix until combined. You'll have to mix for a minute or two to break up the shortening. There will still be little lumps of shortening, but as soon as all the larger pieces are gone and the shortening is mostly incorporated, stop mixing. You don't want to overmix the batter.

Pour into a well-greased 9X13 pan and bake for 45-50 minutes, or until a toothpick inserted in the center comes out clean. The cornbread should be a light golden brown on top. Make sure not to overcook the cornbread or it can start to dry out.

As soon as the cornbread comes out of the oven, melt together 1/2 cup butter and 1/2 cup honey. This is easy to do in the microwave. Poke holes in the cornbread with a fork and then drizzle the honey butter mixture over the cornbread.