Preheat oven to 400 degrees F. Spray a loaf pan with cooking spray.
Combine the cornmeal, flour, baking powder baking soda and salt in a large mixing bowl.
In a separate bowl, melt the butter and let cool for 5 minutes. Add the brown sugar, honey, egg, buttermilk, and pineapple juice. Whisk to combine.
Add the liquid ingredients to the dry ingredients and mix until just combined.
Pour into prepared pan. Bake for 30-35 minutes, until top is browned and a toothpick inserted in the center comes out clean.
Notes
Storing leftovers: store leftovers in an airtight container at room temperature; best eaten within 2 days. Leftovers can also be turned into croutons: cube cornbread and toast in a 350 degree oven until crunchy; 10 or 15 minutes.Variations: add 1/2 cup grated cheddar, 1 diced jalapeño, or a teaspoon of your favorite seasoning blendSourcing: my favorite cornmeal is a medium grind one like this one. Pairs well with: Hot Roasted Garlic Honey, Lemon Lentil Quinoa Soup, Roasted Tomato Tortilla Soup