Preheat the oven to 338 degrees Fahrenheit or 170 degrees Celsius. Line an eight-inch square baking pan with wax paper. Set aside. To a bowl, add the flour, cornmeal, baking powder and salt. Whisk together until combined
In a separate mixing bowl whisk together the milk, lemon juice, honey, eggs and oil. Whisk until well combined.
Pour the milk mixture into the flour mixture and stir until the batter is smooth with no lumps.
Fill the prepared cake tin with the cornbread batter. Be sure to transfer all of it!
Bake the cornbread for 10-15 minutes or until an inserted toothpick comes out clean.
Remove from oven and cut into 16 pieces.