Preheat the oven to 425° F.
Add enough oil or lard to coat the bottom of a cast iron skillet to about 1/8".
Put the oiled skillet into the oven while it preheats.
Combine the buttermilk and cornmeal, and let it sit for 5-10 minutes. This will let the milk saturate the cornmeal making for a moist cornbread.
Whisk together the flour and sugar.
Whisk 1/4 cup of oil and the egg together, and combine with the flour and sugar.
Stir everything in with the saturated cornmeal until well combined.
Remove the hot oiled skillet from the oven once it has preheated. Pour the batter into the skillet. It should sizzle.
Bake at 425° for 25-30 minutes or until it is golden brown.
Serve warm with soft butter and honey.
