Add 2 tablespoons of bacon grease to a cast iron skillet. Place the skillet in the oven and set to bake at 425°F.
In a large bowl, mix together all-purpose flour, cornmeal (yellow or white) sugar, 2 baking powder, baking soda and salt. Set aside.
In a separate bowl, whisk canola oil, eggs and buttermilk.
Pour the wet ingredients into the dry ingredients and mix until just incorporated.
When the oven is ready, carefully take the skillet out of the oven and pour the batter into the skillet. Place the skillet back into the oven and bake at 425°F for 15 minutes or until a toothpick inserted into the middle of the cornbread comes out clean.
Serve with butter and honey.
