Prepare the Cornbread Batter:

1. Preheat the Oven: Preheat your oven to 400°F (200°C). Place a 9-10 inch cast-iron skillet in the oven while it preheats to ensure it gets hot.
2. Mix the Dry Ingredients: In a large bowl, combine the cornmeal, flour, baking powder, salt, and optional sugar (if using). Whisk until everything is evenly mixed.
3. Mix the Wet Ingredients: In a separate bowl, whisk together the eggs, buttermilk, melted butter, and optional honey. Be sure the melted butter is slightly cooled before mixing to prevent curdling the eggs.
4. Combine Wet and Dry: Pour the wet ingredients into the dry ingredients and stir until just combined. It’s important not to overmix the batter—stir until there are no visible streaks of flour, but a few lumps are okay.
5. Fold in the Cheese: Gently fold in the grated cheddar cheese, ensuring it’s evenly distributed throughout the batter.

Cook the Cornbread:

6. Prepare the Skillet: Carefully remove the hot skillet from the oven. Add a tablespoon of vegetable oil to coat the bottom of the pan. Swirl the oil around to ensure the entire bottom is covered.
7. Pour in the Batter: Immediately pour the cornbread batter into the hot skillet. The batter should sizzle as it hits the pan, helping to form a crispy crust.
8. Bake: Place the skillet back into the preheated oven and bake for 25-35 minutes, or until the cornbread is golden brown on top and a toothpick inserted into the center comes out clean. The edges should be crispy and slightly caramelized.
9. Cool Slightly: Remove the cornbread from the oven and let it cool for 5-10 minutes in the skillet before slicing.

Cut and Serve:

10. Serve: Slice the cornbread into wedges or squares and serve warm. The cheesy, savory flavor pairs wonderfully with everything from chili to fried chicken, or it can be enjoyed on its own with a dab of butter and a drizzle of honey.