Preheat oven to 425°F and line a 9x13 inch baking pan with pam.
In a large bowl combine the flour, cornmeal, baking powder, baking soda and salt.
Make a well; in the center add in the eggs, milk, half of the butter, honey and maple syrup. Whisk the wet ingredients into the dry until just combined.
Pour the cornbread batter into the baking pan and bake for 18-20 minutes. Rotate the pan half way through baking process. Cake is ready when toothpick comes out clean.
Combine the other half of the butter and BBQ sauce and brush over the top of cornbread. Cute into equal squares and drizzle extra BBQ sauce mixture over top.
*BBQ Sauce Pairing Notes
Use Cal & Gary’s Maple Syrup & Bourbon BBQ sauce for a sweeter finish so you have a sweet and salty contrast with the cornbread. Substitute Cboyz Chipotle Maple Bacon BBQ sauce for a smokier and saltier finish with a kick from the chipotle peppers. This will also pair well if you decide to serve your leftover cornbread with breakfast.