Instructions:

1. In a large bowl, stir the hot water into the cornmeal with 1 teaspoon of the baking soda.  Set this on top of the refrigerator or in another relatively warm place.
2. Mix together the all purpose flour and the yogurt or buttermilk.  Set this on top of the refrigerator as well.
3. Let both set for 1-2 hours.
4. Combine both the flour mixture and the cornmeal mush in the large bowl with a wire whisk, but don't whip it too much.
5. Add the oil, and then the eggs.  Mix until there are still lumps, but not too many.
6. Then add the honey, the salt, and the rest of the baking soda, and mix well but not too much.  You don't want it to turn gummy.
7. Let this set for an hour.
8. Heat the oven to 175 Celsius.
9. Put the 1/8 cup of grease in the pan, and put it in the oven.
10. When it's melted and sizzling a little, but not browned, take it out of the oven.
11. Pour the cornbread batter into the pan over the hot grease.
12. Put it back in the oven and bake for an hour.  It's done when you can stick in a knife or skewer, and no batter is coating it.

This cornbread is really good with beans and/or greens.