1. Preheat your oven to 400°F (200°C). Place a 10-inch cast iron skillet in the oven to heat while you prepare the batter. This ensures a crispy crust, a trick I learned from watching my grandmother handle her trusty cast iron skillet.
2. In a large mixing bowl, whisk together the cornmeal, flour, sugar, baking powder, and salt.
3. In a separate bowl, combine the buttermilk, eggs, melted butter, and honey. Stir until well blended.
4. Pour the wet ingredients into the dry ingredients, and stir until just combined. Be careful not to overmix; a few lumps are perfectly fine.
5. Carefully remove the hot skillet from the oven and add the vegetable oil, swirling to coat the bottom and sides.
6. Pour the batter into the prepared skillet, smoothing the top with a spatula.
7. Bake for 20-25 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
8. Once cooked, remove from the oven and let it cool slightly before serving. Enjoy the moment, as the smell fills your kitchen with warmth and anticipation.

These steps are infused with the simplicity and joy of cooking. Remember, the joy of making cornbread is in the process as much as it is in the taste.