Preheat the oven to 450°F (230°C). Grease an 8x8-inch glass casserole dish and set it aside.

In a large mixing bowl, combine the yellow cornmeal, all-purpose flour, baking powder, granulated sugar, salt, and baking soda. Whisk well to ensure all dry ingredients are evenly distributed.

In a separate bowl, blend the eggs, egg yolk, melted unsalted butter, canola oil, buttermilk, and honey until thoroughly combined.

Pour the wet mixture into the bowl with the dry ingredients. Stir gently until just combined; the batter should remain slightly lumpy to ensure a tender texture.

Spoon the batter into the prepared casserole dish, spreading it evenly.

Bake for 25-30 minutes, checking at the 20-minute mark. If the top begins to brown excessively, cover with foil for the remaining 5-10 minutes of baking. The cornbread is ready when the center is set.

While the cornbread is baking, prepare the honey butter by mixing the softened butter, honey, powdered sugar, and a pinch of salt until smooth and creamy.

As soon as the cornbread is out of the oven, spread the honey butter over the top while still hot. Use as much or as little as desired.

Slice into squares and serve warm with any remaining honey butter.