1. Preheat your oven to 400°F. Grease a 9×9-inch baking dish with butter or cooking spray.
2. In a large bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In another bowl, combine the buttermilk, melted butter, and eggs. Mix until well combined.
4. Pour the wet ingredients into the dry ingredients. Stir until just combined, being careful not to overmix.
5. Transfer the batter to the prepared baking dish. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Let it cool slightly before cutting into squares.
6. While the cornbread is baking, heat olive oil in a large skillet over medium-high heat. Season the chicken pieces with salt and pepper.
7. Cook the chicken in the skillet for about 5-7 minutes, or until golden brown and cooked through. Remove from heat.
8. In a small saucepan, combine honey and hot sauce over medium heat. Stir until the honey is thin and the ingredients are well mixed.
9. Toss the cooked chicken pieces in the hot honey glaze until well coated.
10. To serve, place a square of warm cornbread in a bowl, top with hot honey chicken, and garnish with chopped cilantro.

A little tip from my kitchen: If you’re making this for a party, you can prepare the cornbread ahead of time and just reheat it before serving. It holds up beautifully!