Preheat the oven to 400 degrees.
Combine flour, cornmeal, baking powder, thyme, and salt in a bowl. Stir well.
Add all the liquids to the same bowl: water or milk, oil, honey, and eggs. Mix until just combined and let sit for 10 minutes.
Toss frozen berries with a bit of flour and stir into the cornbread mixture.
Line an 8×8 pan with parchment paper and spread cornbread into pan.
Bake for 24-28 minutes, until a knife comes out clean from the middle of the cornbread and the top is well browned. Allow the cornbread to rest for 10-15 minutes before slicing.
Cornbread is best the day-of. Store extra slices in an airtight container on the counter for up to 3 days once cool, or freeze individually wrapped portions for up to 1 month.
I use medium-grind cornmeal for this recipe for extra texture, but feel free and substitute regular cornmeal.
If you’re substituting in fresh thyme, use 2 tablespoons of the chopped fresh herbs.