Whisk cornmeal, flour, sugar, baking powder, baking soda and salt in medium bowl.
3
Cook 6 Tbsp butter in 10" cast iron skillet over medium heat until browned, about 5 minutes; remove from heat. Whisk eggs and honey in a bowl, then whisk in milk, sour cream and browned butter. Add to flour mixture and stir with a wooden spoon until just combined.
4
Heat the lard in the skillet over medium heat until it melts. Remove the skillet from heat and add the batter. Transfer to the oven and bake until the cornbread springs back when pressed, about 20 minutes. Let cool in skillet 15 minutes before slicing.
